IIFYM Recipe- Chicken Salad Sandwich

Total Time:1 hour

Serves: 6

Ingredients

• 3 chicken breasts (~1.5 lbs)
• 1 cup plain non-fat greek yogurt
• 1/4 cup chopped parsley
• 1/3 cup green onion
• 1/2 cup sliced toasted almonds
• 2 TBSP olive oil
• zest of 1 lemon
• juice of 1/2 lemon
• 2 slices whole grain bread
• 2 TBSP lemon pepper spice
• 1/2 tsp salt

Directions

1. Preheat oven to 425 degrees and line a baking sheet with foil
2. Season the chicken breasts with lemon pepper and place in oven for 25-35 minutes depending on the thickness of the chicken breasts
3. While the chicken is baking, toast the almonds on a skillet with 1 TBSP olive oil. Approximately 5 minutes. Set aside and let cool.
4. Chop the parsley and green onion. Zest the lemon and then chop it in half to prepare 1/2 lemon juice
5. Once the chicken is done, let it cool for 10 minutes
6. Shred the chicken breast and then add it to a large mixing bowl
7. Add 3/4 cup greek yogurt, parsley, green onion, toasted almonds, lemon zest, lemon juice, salt, and 1 TBSP of olive oil to mixing bowl with the shredded chicken.
8. Mix until well combined and then serve on whole grain bread

Macro Breakdown

Serves:6

Calories: 387

Protein: 39.5

Fat: 11. 4

Carbohydrates: 35.8 (including the bread)

Fiber: 8.4 grams