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- 1 tsp coconut oil
- 2 large portobello mushrooms
- 3 oz chicken breast skinless organic, cut in half
- cajun seasoning or spice of choice
- spinach leaves a few
- 1 small roma tomato sliced
- red onion a few slices
- 1/8 avocado
- 1 tsp whole grain or dijon mustard
- himalayan sea salt and pepper
Ingredients
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1. Heat oil in a large non-stick skillet on medium high heat. While it’s heating, season chicken breast on both sides with cajun seasoning (or seasoning of choice) and a dash of sea salt.
2. Once pan is hot, place both chicken breast halves on one half of the pan, and the portobello mushrooms on the other side. Pan grill 3-4 minutes on each side, or until chicken is cooked through. Remove portobellos and chicken from pan, turn on high heat and throw on the red onion until browned on both sides.
3. Transfer portobello mushrooms to plate, and using them like “burger buns” spread mustard on one half and add avocado on top of the other half. Stuff with the remaining ingredients, stick a wooden skewer in the middle to keep your burger nice and pretty, and serve!