Juicy chicken and avocado sandwich

Juicy chicken and avocado sandwich with protein bread, fresh tomato and mustard: a hearty recipe with plenty of protein, a creamy texture and fresh flavours.

At a glance

• Serves 1
• Prep time: 10 min
• Cooking time: 10 min
• Total time: 20 min
• Calories: 450 kcal per serving
• Protein: 40 g
• Fat: 20 g
• Carbs: 30 g

Ingredients

• 2 slices of protein bread
• 150 g chicken breast
• ½ avocado
• 1 tomato
• 1 tsp mustard

Method

You’ll need: frying pan · chopping board · knife

1. Fry the chicken breast in a lightly greased frying pan until golden brown on both sides and cooked all the way through. Then let the meat cool briefly.
2. Halve the avocado, scoop out the flesh and mash it with a fork. Mix the avocado with the mustard into a coarse spread.
3. Wash the tomato and cut it into even slices. Cut the chicken breast into thin strips or slices too.
4. Spread the avocado mustard cream over the slices of protein bread. Top one slice with tomato and chicken.
5. Place the second slice of bread on top and press the sandwich down gently. That keeps the filling nice and compact.
6. Serve the sandwich freshly made, halved if you like. A small green salad goes very well with it.

Good to know

When it needs to be quick, I like sandwiches that are still properly satisfying. This one is creamy, savoury and pleasantly fresh.

Swaps

Chicken breast → turkey breast (similar protein content and usually a little milder in flavour); mustard → Greek yoghurt (adds extra protein and makes the spread milder); protein bread → wholegrain sourdough bread (more fibre); tomato → cucumber (especially fresh and juicy).

Allergens

The sandwich may contain gluten in the protein bread and, depending on the product, mustard as an allergen; cut it into small pieces for children, and during pregnancy always cook the chicken all the way through. Contains: gluten, mustard.

Dairy-free recipes