“Grilled Chicken With Mushrooms + Veggie Soup…”

Ingredients:

• 3 to 4 ounces skinless chicken breast
• KC Masterpiece Hickory Smoke Marinade (or your favorite marinade), to taste
• McCormick’s Mesquite C

  hicken Seasoning, to taste

• Cooking spray
• 8 ounces pre-sliced mushrooms
• Soy sauce, to taste
• 1 slice soy cheese
• 1 whole wheat hamburger bun

Instructions:

1. Brush both sides of the chicken with marinade and sprinkle it with mesquite seasoning.
2. 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.
3. Continue to turn it (every two to three minutes), and gradually reduce the heat. Keep turning it until the chicken is almost done.
4. While the chicken is cooking, spray a medium-sized pan with cooking spray, and heat it on high.
5. Add in the mushrooms, drizzle in the soy sauce. Stir and cover.
6. Continue to stir frequently, and reduce the heat to medium.
7. Remove mushrooms when they are tender.
8. 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.