Chicken avocado sandwich filling

Place two chicken breasts into a large pot and add water until completely covered. Add 2 chicken bouillon cubes, peeled garlic clove, chopped onion, bell pepper and cilantro. Cover pot and bring the water to a boil over medium-high heat. Then, reduce to simmer and let the chicken cook for about 15 minutes. Let the chicken cool, shred with fingers or fork and knife.

Divide chicken in 2 separate containers, strain broth and place clear liquid in small containers, seal. Refrigerate or freeze extra chicken and broth, to be used when needed.

Combine one portion of shredded chicken breast, avocados, mayo and salt (to taste) in mixing bowl. 

Toast the bread, add some mayo, layer lettuce, chicken filling, tomatoes, feta cheese and garnish with parsley. 

I am a firm believer that planning your meals is fundamental to working less and spending less. I hope you enjoyed today’s recipe.