California Chicken Sandwich

When it comes to lunch recipes I like to keep it pretty simple. I don't want to spend a ton of time prepping for the week. What I tend to do most often is plan my lunch for the week and have it overlap with what I am making for dinner on Sunday. That way, I don't have to cook a bunch of different recipes on Sunday...I want to enjoy my weekends doing fun things and that normally doesn't involve cooking all day. While that can be fun on certain occasions, I just don't want to put too much time into it for a normal work week and I know you probably don't either. So for this chicken sandwich I ended up making something with chicken for dinner on Sunday and made an additional 12 servings of just the chicken for the week for Josh and I. I kept the flavors pretty basic and simple so we could switch it up in different recipes if we wanted - baked potato with veggies and chicken, chicken fajita/burrito/rice bowl, chicken salad, a chopped salad, chicken with rice and broccoli, etc. But normally we just keep it simple and stick with sandwiches. This sandwich is great paired with some chips and fruit to make it a complete meal! We end up leaving 1-2 days worth of chicken in the fridge and then freeze the rest. We take the chicken out of the freezer a day or so ahead of time so it can thaw and be ready to heat up again quick before we eat it. 

Servings: 6
Prep/Total Time: 35

Ingredients:

• 24 oz chicken breasts
• 3/4 Tbsp olive oil
• 1/8 tsp salt
• 1/4 tsp pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 12 slices gluten-free bread
• 6 large lettuce leaves
• 3 small tomatoes, sliced
• 1 avocado, sliced
• 6 tsp mustard
• 6 servings baked/pop chips
• 3 cups blueberries 

Directions:

1. Preheat oven to 400 F and line a baking sheet with parchment paper.
2. Rub chicken with the olive oil on all sides and place on the baking sheet.
3. In a small bowl, mix the spices together and rub all over the chicken.
4. Bake for 25-30 minutes (depending on the thickness of your chicken).
5. Remove from oven, let cool and slice chicken diagonally into thin slices.
6. Divide the chicken, lettuce, tomato, avocado and mustard between the 6 sandwiches.
7. Serve with 1 serving of chips and 1/2 cup of blueberries.

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