Chicken Breast Sandwich

I’m looking for other ways to get my protein in each day.  I eat a lot of skinless, boneless chicken breast and really like it the Tex Mex way, and just made a regular ole sandwich today.  I’m not banning bread, I just make sure to eat 100% whole wheat and eat it earlier in the day.  
On my sandwich, I put chicken, light mayo, 2% American cheese, and arugula and butter lettuce. I’ve been buying thin sliced chicken breasts.  Each one is about 4 ounces and they cook more evenly.  I cook them in the oven at 350 degrees for about 15 minutes with a tiny bit of olive oil and Tony Chachere’s No Salt Seasoning, then store them in the fridge. 
My favorite bread . . . 
Arugula and butter lettuce . . . 

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4 Comments

  1. February 21, 2014 / 2:58 pm

    I do something similar for my kids' school lunches! I bake or grill the thin chicken breasts (seasoned with different Penzey's spices…but we love Tony's too), chop them into bit sized pieces and store them in the freezer (enough to make 3 sandwiches in each baggie, one for each kid). My kids love the spinach wraps, so I use those with the chicken and try to vary what I put in it – I use spinach and mustard a lot, sometimes light ranch and parmesan cheese. They never get tired of these!

  2. February 25, 2014 / 4:55 pm

    I've been substituting avocado for mayo and found that it's really yummy!

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