Cook mode

Ingredients

Method

Useful swaps

  • Use smoky tofu: Replace the 140 g chicken with 180 g pressed tofu cubes. Toast 70 g bread for 1 minute per side. Toss the tofu with 1.2 g smoked paprika, 2.8 g garlic, 0.75 g salt, and 6 g olive oil; cook for 7 to 9 minutes until browned and steaming. Cook 100 g tomatoes in 3 g olive oil for 2 minutes and wilt 30 g spinach for 45 seconds. Top the toast with the tofu, tomatoes, spinach, and 45 g yogurt mixed with 5 g lemon juice. Makes the toast vegetarian; it is not vegan because yogurt remains. Introduces soy from tofu and still contains milk and wheat. The tofu toast is usually lower in protein and slightly higher in fat.
  • Use lemon tahini sauce: Replace the 45 g yogurt with 15 g tahini mixed with 15 g water and 5 g lemon juice. Toast 70 g bread for 1 minute per side. Toss 140 g chicken with 1.2 g smoked paprika, 2.8 g garlic, 0.75 g salt, and 6 g olive oil; cook for 6 to 8 minutes until every piece reaches 165°F. Cook 100 g tomatoes in 3 g olive oil for 2 minutes and wilt 30 g spinach for 45 seconds. Top the toast with the chicken, tomatoes, spinach, and all of the lemon-tahini sauce. Remains a balanced chicken breakfast and is dairy-free when packaged ingredients are labeled dairy-free. Replaces milk with sesame and still contains chicken and wheat. Tahini raises fat and calories and slightly lowers protein.

Storage and reheating

  • Refrigerate for up to 4 days.
  • Not marked as freezer-friendly.
  • Suggested reheating: Microwave, Pan.

About this recipe data

The recipe, ingredients, method, image, and nutrition estimates on this page are synchronized from the same published Raso catalog used by the app.

Nutrition is a planning estimate, not laboratory analysis or medical advice. Brands, exact weights, substitutions, and cooking loss can change the result.

Read the nutrition methodology, editorial policy, or report a correction.