Description
A delicious and easy-to-make pesto chicken sandwich, perfect for lunch or a quick dinner.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1/2 cup pesto sauce
- 4 slices of mozzarella cheese
- 4 ciabatta rolls or sandwich buns
- 1 cup arugula or spinach
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the grill or a skillet over medium-high heat.
- Season chicken breasts with salt and pepper, then brush both sides with olive oil.
- Grill the chicken for about 6-7 minutes per side, or until fully cooked and no longer pink in the center.
- In the last couple of minutes of cooking, place a slice of mozzarella cheese on each chicken breast to melt.
- Once cooked, remove chicken from the grill and let it rest for a few minutes.
- Spread pesto sauce on the cut sides of each ciabatta roll.
- Slice the chicken breasts in half and place them on the bottom half of each roll.
- Top with arugula or spinach, then close the sandwich with the top half of the roll.
- Serve immediately and enjoy your Pesto Chicken Sandwich!
Notes
- Feel free to add roasted red peppers or sun-dried tomatoes for extra flavor.
- This sandwich can be served warm or cold, making it versatile for any occasion.
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 2
- Sodium: 500
- Fat: 20
- Saturated Fat: 8
- Carbohydrates: 40
- Protein: 30