Italian Chicken Pesto Sandwich
10min
15min
1
725
Chef's Note
For extra flavor, you can toast the ciabatta roll lightly before assembling the sandwich. If you're meal prepping, keep the bread separate from the fillings until ready to eat to prevent sogginess.
Tags
Ingredients
6 oz boneless skinless chicken breast
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp Italian seasoning
1 tsp olive oil
1 whole ciabatta roll
2 tbsp prepared basil pesto
1 slice provolone cheese
2 slices tomato
1/2 cup baby spinach
2 thin slices red onion
Instructions
- 1
Season 6 oz chicken breast with 1/4 tsp salt, 1/4 tsp black pepper, and 1/2 tsp Italian seasoning on both sides.
- 2
Heat 1 tsp olive oil in a non-stick skillet over medium heat.
- 3
Cook the seasoned chicken breast for 5-7 minutes on each side until golden brown and internal temperature reaches 165°F (74°C).
- 4
While the chicken cooks, slice the ciabatta roll in half horizontally.
- 5
Once the chicken is cooked, let it rest for 2 minutes, then slice it into thin strips.
- 6
Spread 1 tbsp of pesto on each half of the ciabatta roll.
- 7
Layer the bottom half of the roll with 1 slice of provolone cheese, sliced chicken, 2 slices of tomato, 1/2 cup of baby spinach, and 2 slices of red onion.
- 8
Top with the other half of the roll and press gently.
- 9
Cut the sandwich in half diagonally and serve immediately.
Nutrition Information (per serving)
725
63g
63g
24g
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