Pescatarian Chicken Avocado Sandwich

Total time25 min

Prep time10 min

Cook time15 min

4.6

(5)

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Ingredients

2 servings

For the chicken

2 boneless, skinless chicken breasts (about 6 oz each)
Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
1 tbsp olive oil
½ tsp garlic powder
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper

For the avocado spread

1 ripe avocado, halved and pitted
1 tbsp fresh lime juice
¼ tsp salt

For assembly

4 slices bread
2 tbsp vegan mayonnaise
2 leaves romaine or butter lettuce
1 medium tomato, sliced
¼ red onion, thinly sliced (optional)

Instructions

1
Place the chicken breasts between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 3/4-inch thickness.
2
In a small bowl, stir together the garlic powder, smoked paprika, 1/2 tsp salt, and black pepper. Pat the chicken dry and rub the spice mixture evenly over both sides.

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