Swole Chick Recipe

Prepare chicken

Pound the chicken breasts to an even thickness of about 3/4 inch (use plastic wrap and a meat mallet or rolling pin) so they cook evenly. Pat dry with paper towels.

Season both sides of the chicken with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Drizzle or brush with 1 tablespoon olive oil and rub to coat.

Preheat a grill pan or outdoor grill to medium-high (about 400°F / 200°C). If using a grill pan, lightly oil the grates or pan surface.

Grill the chicken 4–6 minutes per side, flipping once, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and exterior has light char marks. Remove from heat and let rest 5 minutes before slicing thinly across the grain.

Scramble egg whites

While the chicken rests, heat a nonstick skillet over medium-low. Spray with nonstick cooking spray or add 1 tsp butter. Pour in 6 oz egg whites and gently cook, stirring with a spatula, until just set but still moist, about 3–4 minutes. Season lightly with a pinch of salt and pepper if desired.

Layer two slices of white American cheese on top of the warm sliced chicken so cheese softens and slightly melts from residual heat. If needed, cover loosely for 30–60 seconds to encourage melting.

Halve, pit, and slice the avocado. Toss the slices immediately with 1/2 tablespoon lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper to prevent browning and add flavor.

Slice the tomato into 1/4-inch thick rounds. Lightly season tomato slices with a small pinch of salt and pepper (reserve remaining 1/8 tsp black pepper if desired).

Place 2 cups of arugula in a small bowl. Drizzle with a teaspoon of olive oil (optional) and toss gently to coat.

Combine 1/4 cup mayonnaise, 1/4 cup packed fresh basil leaves, 1 tsp lemon juice, 1 tsp sriracha, 1/2 tsp minced garlic, 1 tsp olive oil, 1/8 tsp salt and a pinch of black pepper in a small blender or food processor.

Pulse until smooth and vibrant green, about 10–15 seconds. Taste and adjust seasoning—add more sriracha for heat or more lemon for brightness. Transfer to a small bowl or squeeze bottle.

On a plate or sandwich assembly surface, arrange a bed of dressed arugula. Fan avocado slices on one side and place tomato rounds on the other.

Lay the sliced grilled chicken topped with melted white American cheese over the arugula. Spoon or drizzle 1–2 tablespoons of spicy basil aioli over the chicken and vegetables (adjust to taste).

Top with the scrambled egg whites either beside the chicken or layered on top, depending on presentation preference.

Garnish with a lemon wedge and a light drizzle of olive oil if desired. Serve immediately.