Chicken Pesto Sandwich
10min
15min
1
725
Chef's Note
For extra flavor without adding calories, try marinating the chicken in a tablespoon of lemon juice and a pinch of dried herbs for 10 minutes before cooking. If you're meal prepping, you can cook the chicken ahead of time and assemble the sandwich fresh each day.
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 cup fresh spinach leaves
1/2 medium tomato
1 oz reduced-fat mozzarella cheese
2 thin slices red onion
1 tsp lemon juice
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 5-7 minutes on each side until the internal temperature reaches 165°F (74°C).
- 4
While the chicken is cooking, slice 1/2 tomato into thin slices and prepare 2 thin slices of red onion.
- 5
Once cooked, remove the chicken from the pan and let it rest for 2 minutes. Then slice it into thin strips.
- 6
Toast 2 slices of whole grain bread until lightly golden.
- 7
Spread 1 tbsp of pesto sauce on each slice of bread.
- 8
On one slice, layer 1 cup of fresh spinach, the sliced chicken, 1 oz of reduced-fat mozzarella cheese, tomato slices, and red onion.
- 9
Drizzle 1 tsp of lemon juice over the vegetables.
- 10
Top with the second slice of bread (pesto side down) and cut the sandwich in half diagonally.
- 11
Serve immediately.
Nutrition Information (per serving)
725
63g
63g
24g
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