Jessica Brantley
Jessica Brantley
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674 Calories
12 g Carbs
69 g Protein
39 g Fat
Total Time
1 serving

Sandwich your meats between some veggies and, voila! You've got the lunch of champions. The chicken breast and Portabella mushroom combination is a tasty, protein-packed bite. You'll also get a fantastic helping of potassium and selenium.


  • 2 piece whole portabella mushroom caps
  • 2 tbsp coconut oil
  • 1 whole egg
  • 1 piece chicken breast
  • 2 slice, thin/small tomatoes, sliced
  • ½ cup lettuce

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  1. Preheat broiler to high.
  2. Pat dry chicken breast with a paper towel and season with salt and pepper.
  3. Place on top rack of the broiler, uncovered, and cook each side for approximately 10 minutes or until cooked through. There should be no appearance of pink in the meat.
  4. Heat coconut oil in a skillet and sauté mushrooms for 3-5 minutes on each side or until the mushrooms turn golden brown on the top and become tender. Remove and set aside.
  5. Fry the egg in the skillet over medium-high heat.
  6. Arrange the burger with fresh lettuce, tomato slices, chicken breast and fried egg.

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