When the temperatures start rising outside, the mere thought of turning on your oven can feel downright stifling. We've found the perfect remedy for those hot summer days - a delicious sandwich that showcases fresh and cool ingredients.

Don't forget to stop by the Apalachicola Downtown Market, Wednesdays 9am-1pm for fresh breads, produce, and locally grown microgreens!

Ingredients 

• 1 tablespoon extra-virgin olive oil
• 1 teaspoon soy sauce
• Juice of 1 lime
• 1 pound skinless and boneless chicken breast
• 1 ripe avocado
• 2 teaspoons chili powder
• ¾ cup plain nonfat yogurt
• 1 cup radish sprouts
• ¼ cup grated carrot
• 12 slices multigrain bread

Step 1: Preheat a grill or broiler. Mix the olive oil with the soy sauce and 1 tablespoon lime juice. Brush this mixture on the chicken and grill or broil chicken until its lightly browned and cooked through. Set aside.

Step 2: Halve the avocado, remove the pit, and peel off the skin. Cut the avocado into slices and gently toss them with the remaining lime juice and the chili powder.

Step 3: Mix the yogurt with the sprouts and the grated carrot. Spoon this mixture onto the slices of bread. Top six of the slices of bread with the avocado slices. Slice the chicken one-half inch thick against the grain and arrange the slices of chicken on the avocado. Cover with the remaining slices of bread, yogurt-side down. Cut the sandwich in half and serve.

  Recipe courtesy of The New York Times.