A healthy grilled chicken and avocado sandwich is one of my favorite lunchtime meals. It’s easy to make and full of flavor. It’s perfect as a meal prep option, too!
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Creamy avocado, melted mozzarella, fresh spinach and sliced garden tomatoes perfectly complement the grilled chicken breast in this delicious panini. To save time, you could substitute rotisserie chicken breast or off-the-bone chicken breast from the deli counter. To add a little extra kick, arugula or baby power greens would be a nice alternative to the baby spinach.
If you have one, a panini press is the best tool for preparing this recipe. However, a grill pan (or even a large skillet) can also be used. Use a clean heavy cast iron skillet or a spatula to press down on the roll while toasting for best results.
If you like meal prepping, this sandwich is a perfect option! It keeps well in your storage containers and is great cold, too. My tasty Grilled Chicken Panini with Brie is also another version to try! Pair the panini with French fries, sweet potato fries, or a cup of soup.
Ingredients and Tools You’ll Need for this Recipe:
- White or sourdough bread
- Dijon mustard
- Chicken breast, grilled and thinly sliced
- Avocado, peeled and thinly sliced
- Tomato, thinly sliced
- Fresh baby spinach
- Mozzarella, shredded
- Olive oil
- Panini press, grill pan, or cast iron skillet
- Knife
- Cutting board
- Silicone basting brush
How to Make a Grilled Chicken & Avocado Panini:
Heat panini press or pan according to manufacturer instructions.
Spread one teaspoon of Dijon mustard onto each bread slice.
Top 2 slices of bread with one-half each of the chicken, avocado, tomato, baby spinach, and shredded mozzarella. Add remaining bread to top to form a sandwich.
Brush the paninis on both sides with the olive oil and grill until the bread is golden-brown on all sides and the cheese is melted, 6-8 minutes or according to manufacturer’s instructions.
Remove sandwiches from press, cut in half, serve with fries and/or choice of side dishes and enjoy!
Ingredients
Instructions
Heat panini press according to manufacturer instructions.
Spread one teaspoon of Dijon mustard onto each bread slice.
Top 2 slices of bread with one-half each of the chicken, avocado, tomato, baby spinach, and shredded mozzarella. Add remaining bread to top to form a sandwich.
Brush the paninis on both sides with the olive oil and grill until the bread is golden-brown on all sides and the cheese is melted, 6-8 minutes or according to manufacturer’s instructions.
Remove sandwiches from press, cut in half, serve with fries and/or choice of side dishes and enjoy!
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 784Total Fat: 33gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 88mgSodium: 1478mgCarbohydrates: 82gFiber: 11gSugar: 9gProtein: 44g
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