Balsamic Chicken Portobello Sandwiches

Anyone who's explored the realm of healthy eating has experienced the culinary hell known as chicken breasts and steamed vegetables. Yawn. Snore. Kill. Me. Now. When on a health-push, Adam is good at convincing himself that he likes plain chicken breasts and steamed broccolini. I can make it through maybe two days of that before I go off the deep end and wind up rolling around in` tater tots and dirty martinis.

To avoid such downward spirals of gluttony, I task myself to create healthy meals that trick my senses; making them think I'm eating something sinful. I'll admit, I was dubious about this recipe. Plain old chicken drizzled with balsamic and herbs? How exciting could this get? Surprisingly, it was outstanding! Oven-roasted portabellos are the key to keeping this sandwich from being dry and boring. Who knew a healthy chicken sandwich could be so delicious?!

Serves 4 (2 dinners, 2 lunches next day)
Recipe from Clean Eating

INGREDIENTS:

• 16 oz boneless, skinless chicken breasts
• 2 portabellos (about 8oz)
• 3 Tbsp fresh rosemary
• 3 tsp fresh thyme 
• 2 tsp extra virgin olive oil
• 2-3 tsp balsamic vinegar
• 4 whole wheat foccacia (about 4x5 inches each), halved
• 2 large tomatoes, sliced
• 2 small green onions, thinly sliced
• 1/2 cup basil, thinly sliced
• 8 oz part skim mozzarella cheese, thinly sliced

DIRECTIONS:

1. Preheat oven to 400'. Line a sheet pan with foil and spray with cooking spray. 
2. Slice chicken into 1/2" strips and arrange around outsides of baking sheet
3. Slice mushrooms in thin strips and place in center of baking sheet.  
4. Whisk rosemary, thyme olive oil and vinegar and drizzle over chicken and mushrooms. Roast for 15 minutes, flipping stuff over halfway through.
5. Toast foccaccia until crisp. Top bottom halves with mozzarella, chicken, portabellos, tomatoes, basil and scallions. Cover with top half, slice in half and enjoy!