Yield:
2 Servings
Prep Time:
5 Minutes
Cook Time:
15 Minutes
Category
Lunch + Dinner
ingredients
4 chicken breast tenderloins, seasoned with olive oil spray, salt and pepper, and herbs rosemary, parsley and thyme.
2 slices sourdough bread
4 slices center cut bacon, cooked
1 slice lite white cheddar
butter lettuce
Or your choice.
tomatoes, sliced
for the spread:
½ cup – nonfat greek yogurt (nfgy)
rosemary, parsley + thyme – finely chopped
I used what I had on hand.
salt and pepper, to taste
garlic powder
onion powder
juice of one lime
directions
Step 1:
Make spread with NFGY, fresh herbs
I had rosemary, parsley and thyme on hand), salt, pepper, onion and garlic powder, and the juice of a lime.
Step 2:
Mix all together in a small bowl, adjust seasoning as desired, and set aside.
Step 3:
To season the chicken, use olive oil spray, salt and pepper, and the same herb mixture (rosemary, parsley and thyme). Grill until the internal temperature reaches 165ºF.
Step 4:
Next, toast bread lightly, and spread NFGY mixture onto one side of each slice of bread. On one slice of bread, start with the lettuce and tomatoes. Sprinkle a pinch of salt and pepper onto the tomatoes.
Step 5:
Top with grilled chicken, a slice of cheese and lastly, add the bacon and top with the second slice of bread.
Step 6:
Cut in half and enjoy with a cup of soup, a bag of chips or a salad.