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- Macros For Each WHOLE Sandwich
-
Calories:
315 -
Carbs:
29g -
Fat:
7g -
Protein:
34g
Ingredients
Ingredients (makes 2 Sandwiches):
2 English Muffins (Mine had 25g Carbs each)
6oz (raw) Boneless Skinless Chicken Breast
1 Slice Fat Free American Cheese
Franks Red Hot Buffalo Sauce (I used Franks because it’s the most macro friendly)
1 Whole Egg
Directions
1.) Preheat oven on Broil. I don’t own a toaster so this is how I toast them!
2.) Preheat stove top pan to medium heat. Spray with non stick butter spray once preheated. Take some scissors and cut your chicken breast into little chunks. Season with sea salt and garlic powder. Then add to stove top pan and cook until golden.
3.) Slice english muffins in half and add to oven to toast. Flip after 3-5 minutes or when golden. And then toast a little bit more.
4.) Once chicken is done, add to bowl and toss with your buffalo sauce. Then lay your bottom halves of your english muffins down. Add your chicken to each. Add a slice of fat free cheese on top. And add back in the oven to melt!
5.) While those are melting, simultaneously cook up your whole eggs on stove top pan. Add cover on top of pan to help the whole egg cook perfectly and be runny. Take off when the outside white is no longer wet to touch but the middle of the yolk is still giggly.
6.) Then once all is done, add the whole egg on top along with your top piece of your english muffins and enjoy!