Makes 1 Serving
Macros: 373 Cal, Fat 9g, Carbs 30g, Fibre 4g, Protein 40g
2 slices Gluten-Free Bread (toasted)
2 tbsps Unsweetened Coconut Yogurt
1 tbsp Dijon Mustard
113 grams Chicken Breast, Cooked
1/2 Tomato (sliced)
1/8 head Iceberg Lettuce (torn into pieces)
Sea Salt & Black Pepper (to taste)
Spread one slice of the toast with coconut yogurt and the other slice with dijon mustard. Layer on the chicken breast, tomato slices and lettuce. Season with salt and pepper to taste and top with the second slice of toast. Slice in half and enjoy!
Leftovers: Best enjoyed the same day made. Refrigerate in an airtight container for up to two days.
No Bread: Use lettuce wraps or brown rice tortillas.
Additional Toppings: Add in cucumber, bell pepper slices, avocado, mushrooms or onions.