Chicken Pesto Sandwich
10min
10min
1
725
Chef's Note
For extra flavor without adding calories, try adding a squeeze of lemon juice to the chicken while cooking. You can also prepare the chicken ahead of time and store it in the refrigerator for up to 2 days to make assembly even quicker on busy days.
Tags
Ingredients
6 oz boneless skinless chicken breast
1/4 tsp salt
1/4 tsp black pepper
1 tsp olive oil
2 slices whole grain bread
2 tbsp prepared pesto sauce
1 medium tomato
1 cup baby spinach
1 oz reduced-fat mozzarella cheese
1 medium apple
Instructions
- 1
Season 6 oz of chicken breast with 1/4 tsp salt and 1/4 tsp black pepper on both sides.
- 2
Heat 1 tsp olive oil in a non-stick pan over medium heat.
- 3
Cook the chicken breast for 4-5 minutes on each side until fully cooked (internal temperature of 165°F).
- 4
Remove chicken from pan and let rest for 2 minutes, then slice into thin strips.
- 5
Toast 2 slices of whole grain bread until lightly golden.
- 6
Spread 2 tbsp of pesto sauce evenly on one side of each bread slice.
- 7
Layer the sliced chicken on one piece of bread.
- 8
Top with 1 oz of reduced-fat mozzarella cheese, sliced tomato, and 1 cup of baby spinach.
- 9
Place the second slice of bread on top, pesto side down.
- 10
Cut the sandwich in half and serve 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!