Grilled Chicken With Mushrooms + Veggie Soup

Ingredients

Grilled Chicken with Mushrooms

• 3 to 4 ounces skinless chicken breast
• KC Masterpiece Hickory Smoke Marinade (or your favorite marinade), to taste
• McCormick’s Mesquite Chicken Seasoning, to taste
• Cooking spray
• 8 ounces pre-sliced mushrooms
• Soy sauce, to taste
• 1 slice soy cheese
• 1 whole wheat hamburger bun

Veggie Soup

• 1 can Healthy Choice Vegetable Soup
• 2 ounces grilled chicken, sliced
• 2 ounces smoked salmon, sliced
• 1/2 medium cucumber, peeled and sliced into round pieces

Instructions

Grilled Chicken with Mushrooms

1. Brush both sides of the chicken with marinade and sprinkle it with mesquite seasoning. Turn the grill on high, and cook for three minutes. Now, turn the chicken over, cover it with foil, and reduce the heat to medium-high. Continue to turn it (every two to three minutes), and gradually reduce the heat. Keep turning it until the chicken is almost done. While the chicken is cooking, spray a medium-sized pan with cooking spray, and heat it on high. Add in the mushrooms, drizzle in the soy sauce. Stir and cover. Continue to stir frequently, and reduce the heat to medium. Remove mushrooms when they are tender. Next, place the cheese on the bun and put it into the toaster oven. Heat it until the cheese melts. Finally, place the chicken on the bun, smother it with the mushrooms, and serve.

Veggie Soup

1. Put the soup into a microwaveable container, and heat in the microwave according to the directions on the can. Then scoop out one cup of soup (mostly veggies with a bit of broth) and pour it into a bowl. Heat the chicken and salmon until they’re warm, and then mix them into the soup. Finally, place the cucumber around the perimeter of the bowl, and serve.