Italian Chicken Pesto Sandwich
10min
15min
1
725
Chef's Note
For extra flavor, you can toast the ciabatta roll for 2-3 minutes 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
1 tsp balsamic vinegar
Instructions
- 1
Season 6 oz of 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 the internal temperature reaches 165°F (74°C) and it's no longer pink inside.
- 4
While the chicken is cooking, slice the ciabatta roll in half horizontally.
- 5
Spread 1 tbsp of pesto on each half of the ciabatta roll.
- 6
Once the chicken is cooked, let it rest for 2 minutes, then slice it into thin strips.
- 7
Place the chicken slices on the bottom half of the roll.
- 8
Top the chicken with 1 slice of provolone cheese, 2 slices of tomato, 1/2 cup of baby spinach, and 2 thin slices of red onion.
- 9
Drizzle 1 tsp of balsamic vinegar over the vegetables.
- 10
Close the sandwich with the top half of the roll and serve immediately.
Nutrition Information (per serving)
725
63g
63g
24g
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