Ingredients

The following ingredients have 2 Servings
  • 1/2 pound boneless skinless chicken breast (about 1 medium breast)
  • 2 tablespoons olive oil
  • 2 cloves garlic (minced or grated)
  • 1/4 teaspoon pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon smoked paprika
  • 2 tablespoons fresh parsley (chopped (may sub 1/2 tablespoon dried))
  • 2 tablespoons basil (chopped (may sub 1/2 tablespoon dried))
  • 4 slices of seeded sourdough sandwich bread
  • 1/4 cup [basil pesto | https://www.halfbakedharvest.com/greek-steak-and-pesto-salad-gyros/]
  • 2 ounces cream cheese or goat cheese (softened)
  • 2 ounces blue cheese (crumbled (may sub your favorite cheese))
  • 1 roma or heirloom tomato (sliced + seasoned with salt + pepper)
  • 1 avocado (peeled, pitted + sliced)
  • 1/2 cup alfalfa sprouts
  • 4 leaves of fresh basil
  • 4 slices thick cut bacon (cooked)
  • 2 handfuls potato chips

Instruction

  • In a large bowl combine the olive oil, garlic, onion powder, pepper, cayenne, smoked paprika, parsley and basil. Add the chicken and toss well. Let sit for ten minutes while the grill preheats.
  • Preheat the grill to medium high heat.
  • Grill the chicken for 5-10 minutes per side, or until the chicken is cooked through and has light char marks. You may also use a grill pan to do this or even just sear the chicken on the stove.
  • Remove the chicken from the grill and let cool 5 minutes. Once cool slice the chicken into thin slices.