Chicken Pesto Sandwich
10min
15min
1
725
Chef's Note
For extra flavor without adding calories, try grilling the chicken instead of pan-frying. You can also prepare the chicken ahead of time and refrigerate it 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
2 slices sliced tomato
1/2 cup baby spinach
1 oz reduced-fat mozzarella cheese
1/4 cup red bell pepper strips
1 medium apple
Instructions
- 1
Season 6 oz 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 5-7 minutes on each side until fully cooked (internal temperature of 165°F).
- 4
Remove chicken from pan and let rest for 3 minutes before slicing thinly.
- 5
Toast 2 slices of whole grain bread until golden brown.
- 6
Spread 1 tbsp of pesto sauce on each slice of bread.
- 7
Layer the sliced chicken, 1 oz mozzarella cheese, 2 slices of tomato, 1/4 cup red bell pepper strips, and 1/2 cup baby spinach on one slice of bread.
- 8
Top with the second slice of bread (pesto side down) and cut in half.
- 9
Serve the sandwich with 1 medium apple on the side.
Nutrition Information (per serving)
725
63g
63g
24g
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