Chicken Breast BLT

30 min.
4 Servings
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  • 8 pieces Giant Eagle Applewood sliced bacon
  • 1 Tbsp. Market District extra virgin olive oil
  • 4 Giant Eagle boneless skinless chicken breasts
  • Pinch salt & pepper
  • 4 tsp. Heinz® cage-free mayonnaise
  • 8 leaves Nature’s Basket romaine
  • 2 tomatoes, sliced into 8 slices


Preheat oven to 400°F. Arrange bacon on a sheet tray and cook in oven for 10-12 minutes.

Heat olive oil in a sauté pan for one minute on high. Add chicken breast to hot pan and cook for 2-3 minutes on each side. Season the chicken with a pinch of salt and pepper. Place chicken in oven and cook for an additional 10 minutes or until internal temperature reaches a minimum of 165°F.

Slice chicken down the middle lengthwise parallel to the cutting board. Spread the top cut side of each chicken breast with 1 teaspoon mayonnaise. Layer two pieces of lettuce, two pieces of tomato and two pieces of bacon on the other cut side of the chicken breast.

Close the sandwich with the top mayonnaise-side chicken breast. Repeat for other three chicken breasts. Eat like a sandwich with only 5g of carbs.

Approximate Nutritional Information (Per serving): Calories 290, Fat 16g, Sat. Fat 3.5g, Trans Fat 0g, Cholesterol 90mg, Sodium 390mg, Total Carbohydrate 5g, Fiber 2g, Sugars 2g, Protein 33g

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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