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
I used Trader Joe’s.
4 slices center cut bacon, cooked
1 slice lite white cheddar
Trader Joe’s.
lettuce
I used butter lettuce.
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
garlic powder
onion powder
juice of one lime
directions
Step 1:
Make spread with NFGY, fresh herbs (I had rosemary, parsley & thyme on hand), salt, pepper, onion & garlic powder, and the juice of a lime. Mix all together in a small bowl, adjust seasoning as desired, and set aside.
Step 2:
To season the chicken, use olive oil spray, salt & pepper, and the same herb mixture (rosemary, parsley & thyme).
Step 3:
Grill until the internal temperature reaches 165 degrees.
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 & tomatoes. Sprinkle a pinch of salt & pepper onto the tomatoes. *pro tip
Step 4:
Top with grilled chicken, a slice of cheese and lastly, add the bacon and top with the second slice of bread.
Step 5:
Cut in half and enjoy with a cup of soup, a bag of chips or a salad.