Italian Chicken Pesto Sandwich
10min
15min
1
725
Chef's Note
For extra flavor, you can toast the ciabatta roll lightly before assembling. If you're meal prepping, keep the chicken and bread separate until ready to eat to prevent the bread from getting soggy.
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
1/4 cup roasted red pepper (from jar, drained)
1/2 cup baby spinach
2 slices tomato
1 medium apple
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 per side until internal temperature reaches 165°F (74°C) and juices run clear.
- 4
While the chicken cooks, slice the ciabatta roll in half horizontally.
- 5
Spread 1 tbsp of pesto on each half of the ciabatta roll.
- 6
Once cooked, let the chicken rest for 3 minutes, then slice it into thin strips.
- 7
Layer the bottom half of the roll with 1/2 cup baby spinach, sliced chicken, 1 slice provolone cheese, 1/4 cup roasted red peppers, and 2 slices of tomato.
- 8
Top with the other half of the roll and press gently.
- 9
Serve the sandwich with 1 medium apple on the side.
Nutrition Information (per serving)
725
63g
63g
24g
Reviews (0)
No reviews yet
Be the first to review this recipe!