Chicken Pesto Sandwich
10min
15min
1
725
Chef's Note
For extra flavor, you can marinate the chicken in a tablespoon of pesto for 10 minutes before cooking. If you're in a hurry, you can use pre-cooked rotisserie chicken instead of cooking the chicken breast from scratch - just warm it up slightly before assembling the sandwich.
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 slice provolone cheese
2 thin slices red onion
1 tsp lemon juice
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 reaches 165°F).
- 4
While the chicken cooks, slice 1 medium tomato and prepare 2 thin slices of red onion.
- 5
Toast 2 slices of whole grain bread until lightly golden.
- 6
Once the chicken is cooked, let it rest for 2 minutes, then slice it into thin strips.
- 7
Spread 1 tbsp of pesto sauce on each slice of toasted bread.
- 8
On one slice, layer 1 cup baby spinach, the sliced chicken, 1 slice of provolone cheese, tomato slices, and red onion.
- 9
Drizzle 1 tsp lemon juice over the vegetables.
- 10
Top with the second slice of bread (pesto side down) and cut the sandwich in half.
Nutrition Information (per serving)
725
63g
63g
24g
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