Yield:
2 Servings
Prep Time:
5 Minutes
Cook Time:
15 Minutes
Category
Lunch + Dinner
Calories:
306
Carbs:
27.1
Fat:
6.3
Fiber:
2.6
Protein:
31.8
WW Points:
6
ingredients
2 slices sourdough bread
4 slices of center-cut bacon, cooked
1 slice lite white cheddar (or cheese of choice)
lettuce
I used butter lettuce.
tomatoes, sliced
for the herby spread:
½ cup nonfat Greek yogurt (NFGY)
rosemary, parsley + thyme – finely chopped
I used what I had on hand.
salt and pepper
garlic powder
onion powder
juice of one lime
pinch of chicken bouillon
directions
Step 1:
In a small bowl, combine Greek yogurt, chopped herbs, lime juice, garlic powder, onion powder, salt, pepper, and bouillon. Mix until smooth and flavorful. Adjust seasoning to taste.
Step 2:
Spray chicken with olive oil and season with salt, pepper, and a pinch of the same herb blend. Grill until fully cooked (internal temp 165°F). Let rest, then slice.
Step 3:
Lightly toast sourdough. Spread the herby yogurt mixture on one side of each slice.
Step 4:
On one slice:
Butter lettuce
Tomato slices (add a pinch of salt & pepper)
Grilled chicken
cheese
Crispy bacon
Top with the second slice of bread.
Step 5:
Slice in half and serve with soup, chips, or a fresh salad.