Ads Will Not Print
Chick-fil-A Egg White Grill Copycat
This Chick-Fil-A Egg White Grill copycat is made with juicy grilled chicken, fluffy egg whites and cheese for a hearty meal prep breakfast that tastes just like the original.
Equipment
- 8 x 8 inch glass baking dish
Ingredients
- 1 pound boneless skinless chicken breast
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- ½ cup pickle juice
- 1 lemon (zest & juice)
- 1 teaspoon olive oil
- 1 ½ cups egg whites
- ¼ teaspoons kosher salt (divided)
- 4 light multi-grain English muffins
- 4 slices cheddar cheese ( or American cheese (2 ounces))
Instructions
- At least 2 hours prior to cooking or up to 8 hours (suggested), pound the chicken breast to make it an even 1/4 inch thickness. Cut the breasts in half to make 4 pieces (the size of the muffins). Marinate chicken in pickle juice, onion powder, garlic powder, lemon & olive oil at least 2 hours or as long as 8.
- Preheat oven to 350F and spray an 8” x 8” glass square baking dish (or nonstick, silicone) with olive oil spray.
- In a large bowl, beat the egg whites with salt. Transfer to the prepared pan and bake for about 20 to 22 minutes, or until set.
- Allow to cool in pan for 5 minutes then slice into 4 equal squares. Alternatively, you can cut the eggs into 4 rounds, using a 3-¾ inch diameter cookie cutter.
- Meanwhile, heat a grill or grill pan to medium-high heat. Grill the chicken for about 3-4 minutes on each side, or until browned and the internal temperature reaches 165°F (74°C). Be careful not to overcook them, as chicken can become dry if cooked too long & these will be reheated for meal prep.
- While the chicken/eggs are cooking, lightly toast each muffin. If you will be reheating the meal-prep in a microwave, you can go for a slightly longer toast.
- To assemble sandwiches: Toast the English muffin to desired doneness. Place one egg square (or circle) on ½ the English muffin, top each with chicken, ½ ounce of cheese and top with remaining half muffin.
Notes
To store: Wrap each individually tightly in parchment paper, then foil and store in the refrigerator for up to 4 days. To reheat from fridge, remove foil and place sandwich on a microwave safe plate and cook 45-60 seconds, or until heated through or reheat in the toaster oven. To reheat in the oven: keep wrapped in foil & cook at 375°F for 12-15 minutes. To reheat in the air fryer: keep wrapped in foil & cook at 325° for 12-15 minutes.
To freeze: Wrap each individually tightly in plastic wrap then foil and store in the freezer for up to 3 months. To reheat from frozen, remove foil and plastic wrap, place sandwich on a microwave safe plate and cook 1 minute, flip then cook an additional minute, or until heated through.
Tips and Variations:
Don’t overcook the chicken, I highly recommend using an instant read thermometer for this recipe because you need the chicken to reach a safe temperature of 165ºF, but you don’t want it to exceed this temperature or the chicken will likely be dry when reheated if you’re making these for meal prep.
Swap the bread: You can use a low-carb or gluten-free option if needed.
Whole egg option: Replace the egg whites with whole eggs if you’d like. Leave out the cheese: Try adding sliced avocado instead!
Note: 5 tablespoons of the pickle juice get tossed after. This was subtracted from n.i.
Nutrition
Serving: 1sandwich, Calories: 384kcal, Carbohydrates: 31g, Protein: 43g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 87mg, Sodium: 920mg, Potassium: 764mg, Fiber: 5g, Sugar: 6g, Vitamin A: 185IU, Vitamin C: 16mg, Calcium: 275mg, Iron: 2mg
- WW Points: 6