Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 ripe avocado, sliced
- 4 slices of your favorite bread (sourdough, ciabatta, or whole grain)
- 4 slices of cheddar or Monterey Jack cheese
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Optional toppings: tomato slices, red onion, lettuce
Instructions
- Season the chicken breasts with garlic powder, salt, and pepper.
- Heat a skillet over medium-high heat and add 1 tablespoon of olive oil.
- Cook the chicken until golden brown and cooked through, about 6-7 minutes per side. Rest for a few minutes before slicing thinly.
- Preheat a panini press or skillet to medium heat.
- Lay out the bread slices and layer with sliced chicken, avocado, and cheese. Add optional toppings like tomato or lettuce, then cover with the remaining bread slice.
- If using a panini press, grill for 3-4 minutes until golden and cheese melts. If using a skillet, cook over medium heat, pressing down gently, for about 3-4 minutes per side until toasted and cheese is melted.
Notes
- For extra flavor, add sliced tomato, red onion, or lettuce.
- Reheat leftovers in a skillet or oven for best results to maintain crunch.
- Best enjoyed fresh, as avocado may brown over time.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Grilling, Pan-Frying, Assembly
- Cuisine: American, Sandwich
- Diet: Nut-Free, Vegetarian Option (with substitutions)
Nutrition
- Serving Size: 1 sandwich
- Calories: 550 Kcal
- Sugar: 4g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 40g
- Cholesterol: 110mg