BLC Sweet Pepper-Chicken Sandwich

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Sweet Pepper-Chicken Sandwich

Season 7's Estella and The Biggest Loser nutritionist Cheryl Forberg invented this recipe one day at the ranch when we were bored with a plain chicken sandwich. The addition of bell peppers gives this sandwich added flavor, and the sprouted grain bread lends a great texture.

1 tablespoon yellow or spicy mustard2 slices Trader Joe's or other brand sprouted whole grain bread, toasted1 large leaf romaine lettuce3 ounces lean, low-sodium sliced chicken breast1/2 roasted red bell pepper, cut in strips

1/4 cup shredded reduced-fat Mexican four-cheese blendSpread the mustard on 1 piece of toast. Top with the lettuce, chicken, and bell pepper, ending with the cheese.Place the half sandwich under a broiler or in a toaster oven for 20 to 30 seconds, until the cheese melts. Top with the second piece of toast. Cut in half. Serve immediately.

Makes 1 sandwichPer serving: 310 calories, 31 g protein, 30 g carbohydrates (3 g sugars), 7 g fat (3 g saturated), 65 mg cholesterol, 6 g fiber, 1,380 mg sodium