Grilled Chicken Sandwich with Feta Spread

Ingredients

• Pam cooking spray

  Oil, original

  4 spray , about 1/3 second or 1g

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Red wine vinegar

  1 tsp or 5g

• Dill

  Fresh

  1 tsp or 0.2g

• Oregano

  Spices, dried

  ½ tsp, ground or 0.9g

• Salt

  Table

  ½ tsp or 3g

• Garlic powder

  Spices

  ¼ tsp or 0.8g

• Pepper

  Spices, black

  1 dash or 0.1g

• Feta cheese

  ⅔ cup, crumbled or 100g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  1 tbsp or 15g

• Hamburger bun

  Mixed-grain

  4 roll or 172g

• Lettuce

  Romaine or cos, raw

  4 leaf outer or 112g

• Tomatoes

  Red, ripe, raw, year round average

  4 slice, medium or 80g

Directions

1. Coat a grill or grill pan with cooking spray and preheat to medium-high.
2. Pound the chicken to about 1/4-inch thickness and place on a large baking sheet.
3. In a medium bowl, combine olive oil, vinegar, dill, oregano, salt, garlic powder, and pepper. Drizzle over the chicken and flip to coat both sides. Let the chicken sit for 10 minutes.
4. In a small bowl, combine feta cheese and milk. Mash together with a fork to make a spread.
5. Grill the chicken, flipping once, until browned and cooked through to 165°F, about 2-3 minutes per side.
6. Place the chicken on toasted bun bottoms and spread the feta spread over each.
7. Top each with lettuce and tomato, then cover with the bun tops, and serve.

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