Project Lunch Day 1: Chicken Ranch Sandwich

I have a confession to make. I do not take care of myself. I have a feeling that there are many other moms that do the same. I rarely eat breakfast and ofter skip lunch. If I do eat lunch, it’s whatever I can throw together, even boxed mac and cheese on occasion. For shame, for shame. I know.

I’m trying to improve my eating habits, so that I don’t totally crash in the afternoon or have terrible headaches, hence “Project Lunch”. I have three criteria for project lunch meals: 1)Healthy 2)Easy 3)Homemade (aka, not boxed mac and cheese).

Today I threw together a chicken sandwich that turned out to be so yummy! It’s not particularly low cal, but it is made of real food, not overly processed ingredients, and is not boring!

Chicken Ranch Sandwich

You’ll need:
Good Quality Bread ( I used Good Seed, from Dave’s Killer Bread)
Boneless, Skinless Chicken Breast or Thigh ( I used a thigh because I had it on hand)
Slice of cheese (I used Muenster today, cheddar would be yummy too)
S&P
Lettuce
Tomato
Ranch Dressing (I make my own protein ranch using this recipe, but my own seasoning mix)

Place your chicken piece on a cutting board and remove any excess fatty lumps. (Don’t you just love my technical terms?) Pound to an even 1/2 inch thick. Sprinkle with salt and pepper. Preheat a cast iron pan on med to med-high, and pop a couple of slices of bread in the toaster. Cook the chicken in in the pan for 3-5 mins per side, being careful that it is cooked through, but not burned.  Place the slice of cheese on the chicken and let it melt. Assemble the sandwich with lettuce, tomato, chicken, and drizzle the sauce over it. Serve with fresh veggies and enjoy!

4 thoughts on “Project Lunch Day 1: Chicken Ranch Sandwich

  1. I agree, sounds really yummy! I'm pregnant with twins and struggle to find nutritious, protein-filled lunches that i dont get tired of!!

    I use a different ranch dressing recipe–

    1/2 c fat-free greek yogurt (you can use sour cream but i prefer the fat free yogurt)
    1 c mayo (I use kraft olive oil mayo)
    Garlic paste (crush garlic and put a bit of salt on it, and mash with the back of a spoon)
    Fresh dill, chives, and LOTS of flat-leaf parsley
    A bit of milk or buttermilk to thin out
    S&P

    SO GOOD with pringles dill pickle flavored chips……must be a pregnancy thing!!! LOL!

    Thanks for the idea!!

    Like

  2. 🙂 Thanks for sending me to the recipe! I started making it a couple days ago, as an excuse to use my new immersion blender and it's so easy and yummy! I'm hoping Lucas will dip his veg in it and get some protein into his little vegetarian insistent self.

    Like

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