Crispy Chicken and Cheese Sandwich

Cut the chicken breast into bite-size pieces.

• 7.1 oz Chicken breast

Finely chop the parsley, add yogurt, and season with salt and pepper.

• 1 ⁠½ Tbsp Low fat greek yogurt
• 2 tsp Water
• 1 twig of Parsley, fresh or frozen (~ ½ tsp)
• Salt
• Black pepper

Halve the onion and slice. Core the bell pepper, cut into strips and set aside seperately.

• 1 Onion, yellow (~ 2.8 oz)
• 1 Bell pepper, green (~ 4.8 oz)

Toast the bread.

• 5.3 oz Whole wheat bread

Heat the butter in a non-stick frying pan over high heat. Fry the chicken until golden brown. Turn the heat to medium and keep frying until cooked through. Take out of the pan and set aside.

• 1 ⁠½ tsp Butter

Add the butter and onions into the pan and fry until the onions turn translucent. Add the bell pepper and fry for an additional 2-3 minutes.

• 1 ⁠½ tsp Butter

Turn off the heat, add the chicken into the pan alongside the cheese. Stir until the cheese starts melting.

• 3 Tbsp Gouda, grated (or Cheddar)

Spread the yogurt dip onto the bread top with the steak onion cheese mix and top with a second slice of bread. Wrap the sandwich in aluminum foil if you want to. If you got some leftovers in the pan you can eat it alongisde your sandwich.

Enjoy your meal!