Summer is fast approaching, the weather is getting warmer, the days are getting longer, and the urge to cook to piping hot meal isn’t on the to do list. Now is the time to make use of the array of colorful fresh veggies to add to our meals.

I love how the beautiful colors  add such a bright flair to an everyday meal, as well as keeping them light (of course, because we are still working on our summer bodies). Avocado, onions and herbs as well as fresh spinach and provolone cheese add a delectable twist to this chicken sandwich.

May has been an unexpected busy month. I have been making so many appearances at my daughter’s school with all the field trips and events they have during the last month. So I have been putting my cooking on the back burner…literally. I’m guilty of throwing chicken the oven, and making a whole lot of quick pasta dishes.

I thought I would use this not-so-hectic ‘day’ to prepare something fresh, summery, and bursting with flavor. So these grilled chicken sandwiches were a sure bet.

 

I began with a quick, yet very efficient marinade using something as simple as mustard. Mustard is a secret weapon when it comes to chicken. It adds so much flavor and is very calorie friendly. Combined with spices from the pantry, you have the absolute quickest flavorings to keep your chicken juicy, and bursting with flavor.

I love everything about avocados, their beautiful green color, their creaminess, and the way they just take in flavor. Instead of mayo, I decided to make a delicious avocado spread using cilantro and red onions. Adds another creamy layer to tickle your tastebuds and of course add more beautiful color.

What you need:

Marinade

  • 1/4 cup dijon/yellow mustard
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp italian seasoning

Avocado Spread

  • 1/2 ripe avocado, mashed
  • juice of one lemon
  • 1 tbsp cilantro, chopped
  • 1 tbsp red onion, chopped
  • salt and pepper to taste

 

  • 3 chicken breasts, thinly sliced
  • olive oil
  • hamburger buns/or bread of choice
  • provolone cheese slices
  • spinach, rinsed and dried

In a small bowl combine mustard and spices. Place in a plastic bag with chicken and set in fridge until ready to cook (you can also just brush marinade right on to chicken before grilling)

 

In a separate bowl combine avocado, onion,lemon juice,cilantro, and salt and pepper. Cover with plastic and store in fridge until ready to serve.

On high heat, spray grill pan with olive oil spray (or use bbq). Grill chicken on high about 6-7 mins on each side, or until done.

Toast buns. Spread avocado spread on one side of bun. Place spinach, cheese, and chicken on other side of bun. Enjoy


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