Spicy southwest chicken sandwich with veggies
Getting a quick and nutritious meal on the table isn't as hard as it seems. A few simple tricks using store-bought prepared food can help you eat well, even when in a rush. Jim Karas shares three of his favourite dishes that all take five minutes or less to prepare!
SERVES
2
TO
3
Ingredients
- 1/2 sprouted whole-grain English muffin or 1 slice sprouted whole-grain bread
- 1 romaine leaf, torn into 2 or 3 pieces
- 85 grams chicken breast (from rotisserie chicken)
- 1/2 large yellow bell pepper, sliced
- 1/3 cucumber, sliced into rounds
For the spicy sauce:
- 3/4 cup 2 percent plain Greek yogurt
- 1/2 small canned chipotle pepper, minced (more if you like it extra spicy)
- 1/2 teaspoon adobo sauce
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 tablespoon honey
- Juice of 1 lime
- 1/2 tablespoon apple cider vinegar
- 2 tablespoons freshly chopped cilantro
Directions
- In a small bowl, mix the ingredients for the spicy sauce (Reserve 1/3 for tomorrow’s snack).
- If necessary, slice the chicken to fit on the bread
- Spread one to two tablespoons of sauce on the bread; top the sauce with the romaine an then the chicken
- Enjoy this open-faced sandwich with a side of bell peppers, cucumber rounds, and remaining sauce for dipping
Gluten-Free Substitution: Swap the bread for gluten-free bread or a brown rice tortilla
