I found this recipe about a year ago on Clean Eating magazine’s website, and we loved it- but like usual, I had to go make some changes to better fit our tastes.  Here ya go!

  • 2 chicken breasts, beaten with a meat tenderizer until all thin and sandwich-fit-into-your-mouth-able
  • fresh pineapple or canned sliced pineapple (be sure it is in 100% juice and not in “lite” syrup.  gross)
  • chile powder
  • tomatoes
Avocado Sauce
  • Ezekiel bread hamburger buns (freezer section)
  • 1 avocado, peeled, pitted, and mashed
  • 1 TBS lime juice
  • fresh cilantro
  1. Sprinkle chile powder on chicken.  Grill the chicken until it’s dunzo.  Cut pieces into two pieces (so they fit onto the bun).
  2. While it’s grilling, mix the avocado, lime juice, and cilantro in a small bowl. (NOTE:  I didn’t measure the cilantro.  I cut it into little pieces using scissors and mix it until the bowl smells like cilantro. The husband LOVES this stuff.)
  3. Add the pineapple slices to the grill to add grill marks.
  4. Assemble the sandwich- spread the avocado sauce on the bun, then add the rest of the ingredients.  We had this with frozen broccoli that I steamed in a steamer basket.

I had to eat the sandwich with only one piece of chicken and I saved the other half for lunch the next day.  Boom.

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