Ingredients

3 oz Grilled Chicken Breast, thinly sliced

4 oz Egg White, scrambled

1.5 oz Pepper Jack Cheese

2 Whole Grain Bread, sliced

1 oz Olive Oil

0.75 oz Arugula

2 Roma Tomato Halves, oven cured, cut in 1/2

0.5 oz Olive Oil

0.2 oz Lemon Juice

Salt and Pepper to taste

Preparation

1 - Brush 1 Tbsp olive oil on both outer sides of bread (allows for best grilling) 2 - Scramble egg white in none stick skillet with 1 Tbsp of olive oil 3 - When almost done, fold in shredded cheese 4 - Arrange sliced chicken breast across bread on both halves 5 - Evenly place scrambled egg whites with cheese on top of chicken 6 - Put both slice of bread together on top and griddle or place into panini press 7 - Griddle until golden and crispy 8 - Combine oil and lemon juice into a squirt bottle and shake before using 9 - In bowl, toss arugula, tomato with oil-lemon juice, salt and pepper