Handcrafted Flavors

If you haven’t made my zucchini breadwich yet… it’s so good—especially loaded with this chopped Mediterranean chicken salad.

If you want a low-carb sandwich that actually hits the spot, this is it. The “bread” is thinly sliced zucchini with a thin layer of cheese baked into a flatbread-style crust that’s perfect for your favorite low-carb sandwich.

Here’s how I made it:

1.Preheat oven to 400°F. Thinly slice 1 large zucchini with a mandoline or veggie peeler.

2.Pat dry, then line parchment paper on a tray. Sprinkle a thin layer of cheddar, then overlap the zucchini into a rectangle. Add garlic powder, paprika (if you’re feelin’ fancy), and another thin cheese layer. Optional: spray with Chosen Foods Avocado Oil spray.

3.Bake 15 mins until golden + crisp. Let it cool slightly.

4.Chop 8oz cooked chicken, 1/3 cup sun-dried tomatoes, 1/2 cup marinated artichokes, handful fresh basil, 2 scallions, 3 tbsp avocado mayo, salt, pepper, and chili flakes.

5.Scoop as much of the chicken salad as you want onto the bread. Add a layer of Calabrian chili pepper paste + arugula.

6.Add the top, cut in half, and enjoy.

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