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Ingredients

• 2 boneless, skinless chicken breasts
• 1/4 cup onion
• 1/4 cup bell pepper
• 1 teaspoon cumin powder
• 1/2 teaspoon garlic powder 
• 1/2 teaspoon onion powder 
• 1 tablespoon coconut oil 
• 2 tablespoons water
• 8 slices whole grain bread
•  4 teaspoons salsa
• 4 teaspoons sour cream
• 4 teaspoons shredded sharp cheddar cheese

Preparation

1. Slice chicken breasts into strips. Dice onion and bell pepper.
2. In a skillet, sauté chicken, onions, bell pepper and seasonings (cumin, garlic and onion powders) in coconut oil for 8 to 15 minutes or until chicken is cooked thoroughly. Stir occasionally. If mixture in skillet becomes too dry, add water. Turn off heat when chicken is fully cooked.
3. Turn on Panini maker or George Foreman Grill. Or set a dry skillet on medium heat.
4. Combine salsa and sour cream. Spread 2 teaspoons salsa mixture on a slice of bread for each sandwich.
5. Spoon 1/4 of chicken mixture on top of bread with salsa mixture.
6. Sprinkle 1 teaspoon cheddar cheese on top of chicken mixture for each sandwich. Put the second piece of bread on top.
7. Put sandwich in Panini maker or George Foreman Grill for 3 to 5 minutes or until bread is slightly toasted. If using a skillet, toast for 3 to 5 minutes or until bread is slightly toasted on one side, and then flip the sandwich and press down with a spatula to cook the second side for 3 to 5 minutes or until bread is slightly toasted.

Helpful hints

• Use any color of bell peppers for variety.
• Select the lowest sodium products for salsa and other prepared foods. Compare labels between brands as there may be a big difference.