heavychef's Journal, 24 Apr 19

Mediterranean Chicken Grill with pesto mayo, feta, roasted red peppers and romaine lettuce on a pizza sub roll. I used to make this in my restaurant on homemade focaccia bread and spinach instead of romaine and it was my number one selling sandwich.

pizza sub bun homemade 149 gr
chicken breast cooked 116 gr
romaine 15 gr
roasted red pepper 28 gr
mayo 1/2 fat 25 gr
pesto 5 gr
feta light saputo 30 gr
pam 0.5 gr

52.01 N Carbs ( g)
17.78 Fat( g)
44.46 Prot( g)
574.31 Cals ( kcal)
$3.01 cost $

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1507 kcal

Fat: 50.53g | Prot: 115.68g | Carbs: 145.56g.   Breakfast: Beatrice 2% Milk, Sunspun Chicken Breast Cooked Bnls Sknls, Brown Mushrooms (Crimini Italian), Harvest Crunch Original Granola Cereal, Beatrice Yogurt Stirred with Fruit, Oranges, Egg, No Name Mozzarella Light No Name, Sweet Onions, Green Peppers, Sweet Red Peppers, Mann's Sugar Snap Peas, Pam Canola Oil Spray (Original), Young Green Onions. Lunch: Saputo Feta Light, Pam Canola Oil Spray (Original), Sunspun Chicken Breast Cooked Bnls Sknls, Sweet Red Peppers, Classico Basil Pesto, Hellmann's 1/2 The Fat Mayonnaise, Robin Hood Bread Dough / Pizza Dough Heavychef, Pace Chunky Salsa Medium, No Name Marble Cheddar Light, Andy Boy Romaine Hearts. Dinner: Beatrice 2% Milk, Dan D Pak Cashews (Salted), Bananas, Beatrice 2% Milk, Chocolate Syrup, Amp Chocolate Protein Powder. Snacks/Other: Pringles Jalapeno. more...

3080 kcal

Exercise: Working - 6 hours, walking treadmill 4 mph 5% incline - 1 hour and 3 minutes, Resting - 8 hours and 57 minutes, Sleeping - 8 hours. more...