Ingredients
b
3 boneless skinless chicken breasts (1 lb/454g)
o
2 tbsp olive oil
k
1 tsp kosher salt
b
1 tsp black pepper
g
1 tsp garlic powder
I
1 tsp Italian seasoning
s
1 tsp smoked paprika
l
6 large egg whites, or whole eggs
E
6 English muffins
s
6 slices sharp cheddar cheese, or cheese of choice
A
Avocado oil, to cook or oil of choice
Directions
1
For the Chicken Breast Prep:
1
Pat chicken breast dry. Slice each chicken breast in half horizontally to make 6 pieces total.
b
3 boneless skinless chicken breasts (1 lb/454g)
2
Place each piece into a plastic zip bag or cover with plastic wrap, and gently flatten to about 1/4 to 1/2 inch thick.
3
In a bowl, mix olive oil, salt, black pepper, garlic powder, Italian seasoning, and smoked paprika.
o
2 tbsp olive oil
k
1 tsp kosher salt
b
1 tsp black pepper
g
1 tsp garlic powder
I
1 tsp Italian seasoning
s
1 tsp smoked paprika
4
Add chicken breast pieces to the bowl and fully coat in the spice mixture. Cover and refrigerate for at least 1 hour up to 24 hours.
5
For Cooking the Chicken Breast:
1
Heat a grill pan or skillet to medium-high heat. Grease the pan or add about 2 tablespoons of oil.
A
2 tbsp Avocado oil, to cook or oil of choice
2
Add chicken breast pieces, about 3 at a time, and cook for 4 to 5 minutes on each side until browned and fully cooked. Set aside.
3
For Cooking the Egg White:
1
Heat a skillet to medium-low heat and add about 1 tablespoon of oil.
A
1 tbsp Avocado oil, to cook or oil of choice
2
Add one large egg white, season with salt and black pepper, and cook for 1 to 2 minutes on each side until browned.
l
1 large egg whites, or whole eggs
k
kosher salt
b
black pepper
3
Fold the egg into a square-like shape. Repeat for all egg whites.
4
For Assembling the Sandwich:
1
Toast the muffins if desired. Slice muffins in half, brush with melted butter, and toast in a skillet until browned.
E
6 English muffins
2
Assemble the muffins with a slice of cheese, chicken breast, and egg. Serve and enjoy.
s
6 slices sharp cheddar cheese, or cheese of choice
b
boneless skinless chicken breasts (1 lb/454g)
l
large egg whites, or whole eggs
3
For Storage and Reheating:
1
To store, wrap each sandwich in parchment paper and place in an airtight container or plastic zip bag.
2
Store in the refrigerator for up to 5 days or freeze for up to 3 months.
3
For Reheating:
1
Air Fryer: Preheat to 350°F (180°C) for 5 minutes. Cook wrapped sandwiches for 10 to 12 minutes.
2
Oven: Preheat to 350°F (180°C). Bake sandwiches on a rack-topped baking sheet for 12 to 15 minutes.
3
Microwave: Microwave sandwiches for about 3 minutes, checking after 2 minutes.
