Start to finish: 15 minutes
2 slices of whole wheat bread (I used Eureka Saaa- Wheat Organic Bread)
1 whole avocado
1 chicken breast
Red Chili Flakes
1/4 red onion
1/2 green bell pepper
1 tablespoon grape seed oil
A1 sauce bold & spicy*
1 small pinch of cheese
Use a panini press to toast your bread. If you don’t have a panini press, use a toaster.
Season both sides of the chicken breast with salt, pepper, and garlic powder.
In a large skillet with grape seed oil, cook the chicken. If the chicken does not detach easily from the pan, the chicken is not ready to be flipped. Leave the chicken alone. The chicken breast should not stick to skillet. Each side should cook for approximately 2-3 minutes. Once cooked, place aside.
On the same skillet you cooked the chicken, put the other 1/2 tablespoon of grape seed oil and cook julienned onion and green bell pepper. Cook bell pepper and onion until onion becomes translucent. Slice the tomatoes in half and cook each half until fork soft. Slice zucchini lengthwise, season all of these veggies with salt, pepper, and garlic powder. Once all cooked, set aside.
In a small bowl smash avocado. Season with salt, pepper, lime juice, and red chili flakes. Mix together, place aside as well.
Now that all your components for the sandwich are ready to assemble the sandwich. On both slices of the toasted bread spread smashed avocado along with the small pinch of shredded cheese on only one of the slices.
Add the cooked onion and bell pepper. The heat of the cooked vegetables melt the cheese. Then top with the cooked tomato, zucchini slices, chicken strips, and your choice of an alternative to A1 Sauce. Top off with other slice.
*Note: look for one without corn syrup because I didn't realize that A1 sauce had corn syrup when I used it. You can substitute with Tabasco Sauce and teriyaki sauce mixed together
** All the portion sizes are based on a general serving size, but you may change all serving sizes to your specific portion size.