CHICKEN & MUSHROOM MELTS

INGREDIENTS:

SANDWICHES

• 2 large (16 oz) chicken breast
• 1 tablespoon barbecue seasoning
• salt and pepper
• 1 teaspoon olive oil
• 2 teaspoons butter 
• 3 cups mushrooms, sliced
• 1/2 cup cheddar cheese, grated
• 4 multigrain buns, toasted 

SALAD

• 1 tablespoon honey
• 2 tablespoon white vinegar
• 1 tablespoon olive oil
• 2 teaspoons dijon mustard
• salt and pepper
• 8 cups of spring mix, spinach, or arugula
• 2 tablespoon pumpkin seeds
• 2 tablespoon sunflower seeds

DIRECTIONS

1. Preheat your oven to 450°F. Prepare the chicken by butterflying the chicken breast and then cutting it in half so you have four pieces of chicken. Season each side of the chicken breast with the barbecue seasoning. Then, slice your mushrooms.
2. Heat a non-stick pan over medium heat with the teaspoon of olive oil. Sear the chicken until it is golden brown, about 1 minute per side. Then, transfer the chicken to the oven and cook until no longer pink or about 8-10 minutes.
3. Heat the same pan on medium heat and add the butter. When the butter melts, add the sliced mushrooms alongside a generous pinch of salt and pepper. Stir the mixture and cook until the mushrooms are soft.
4. While the mushrooms and chicken cook, prepare the green salad. Make the dressing by whisking together the honey, olive oil, vinegar, dijon mustard, and salt and pepper. Then toss the dressing with the greens and seeds.
5. When chicken is done, top it with the mushrooms and grated cheese. Bake for another 2-3 minutes or until the cheese melts.
6. Assemble the meal by layering the chicken and mushrooms on top of a toasted bun. Then add a generous two scoopfuls of green salad on the side! 

WE WANNA KNOW!

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