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Ingredients
1 tablespoon extra-virgin olive oil
1 teaspoon soy sauce
Juice of 1 lime
1 pound skinless and boneless chicken breasts
1 ripe Haas avocado
2 teaspoons chili powder
¾ cup plain nonfat yogurt
1 cup radish sprouts
¼ cup grated carrot
12 slices multigrain bread
Nutritional analysis per serving (6 servings)
33 grams carbs; 56 milligrams cholesterol; 347 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 12 grams fat; 7 grams fiber; 362 milligrams sodium; 28 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat a grill or broiler. Mix the olive oil with the soy sauce and one tablespoon of the lime juice. Brush this mixture on the chicken and grill or broil the chicken until it is lightly browned and cooked through. Set aside.
- Step 2
Halve the avocado, remove the pit and peel off the skin. Cut the avocado into slices and gently toss them with the remaining lime juice and the chili powder.
- Step 3
Mix the yogurt with the sprouts and the grated carrot. Spoon this mixture on the slices of bread. Top six of the slices of bread with the avocado slices. Slice the chicken one-half inch thick against the grain and arrange the slices of chicken on the avocado. Cover with the remaining slices of bread, yogurt-side down. Cut the sandwiches in half and serve.
Private Notes