• Amy Lucas

Southwest Avocado Chicken Panini

This recipe make 4 delicious, crispy and meat filled warm sandwiches! Replacing mayonnaise with creamy avocado you can save both calories and saturated fat!


Don't worry, we've still got some amazing delicious melty cheese to tie this all together and you can substitute chicken breast with leftover rotisserie chicken or any other shredded protein!

A quick tip to ensure you get a crispy sandwich simply remove most of the tomato seeds to help prevent the sandwich from becoming too soggy as it gets cooked.

  • 14 ounces Boneless Skinless Chicken Breast

  • 1 Avocado

  • 1 tablespoon Lime Juice

  • 1⁄4 teaspoon Kosher Salt

  • 2 tablespoons Water

  • 1⁄2 Jalapeño Pepper

  • 2 Tomatoes

  • 4 slices Provolone Cheese

  • 4 sprigs Fresh Cilantro

  • 2 tablespoons Olive Oil

  • 8 slices Whole Grain Bread

  1. Bring a pot of water to boil and cook chicken breasts until done, about 5-8 minutes. Chill and shred.

  2. Blend together mashed avocado, lime, salt, and water and mix with shredded chicken.

  3. Finely mind jalapeno pepper (remove seeds) and add to chicken mixture.

  4. Slice tomato into about 1/4" thick pieces.

  5. Assemble sandwich with chicken salad, slightly chopped cilantro, sliced tomato, and 1 slice of cheese.

  6. Heat panni press or sauté pan to medium high heat.

  7. Brush outside of sandwich with oil and grill for 1-2 minutes per side until golden brown and cheese begins to melt.

  8. Cut in half and enjoy hot.

570 calories, Protein 42g Total Fat 26g Carbs 42g Calories 565kcal Fiber 9.2g Sodium 759mg Saturated Fat 7.8g Fruits 0 servings Vegetables 0.37 servings Added Sugar 5.2g

 

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