Pesto Chicken Panini

This Pesto Chicken Panini combines juicy grilled chicken with flavorful basil pesto, melted mozzarella, and sun-dried tomatoes, all pressed between crispy ciabatta bread for an irresistible lunch. Perfectly balanced and packed with taste, it's a delightful meal that’s both satisfying and simple to prepare.

Ingredients

• Chicken breast - 250 grams
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Olive oil - 1 tablespoon
• Ciabatta bread - 2 rolls
• Basil pesto - 4 tablespoons
• Mozzarella cheese - 100 grams, sliced
• Sun-dried tomatoes - 50 grams, chopped
• Fresh basil leaves - a handful

Steps

1. Preheat a grill pan or skillet over medium heat.
2. Season the chicken breast with salt and black pepper, then drizzle with olive oil.
3. Grill the chicken for about 6-7 minutes on each side or until fully cooked and juices run clear. Remove from heat and let it rest for a few minutes before slicing.
4. While the chicken is resting, cut the ciabatta rolls in half and spread 2 tablespoons of basil pesto on the inside of each roll.
5. Layer the sliced chicken, mozzarella cheese, sun-dried tomatoes, and fresh basil leaves evenly on the bottom half of each ciabatta roll.
6. Close the sandwiches with the top half of the ciabatta rolls and lightly press down.
7. Return the sandwiches to the grill pan and press down with a spatula or a weight. Grill for 3-4 minutes on each side until the bread is golden brown and the cheese has melted.
8. Remove the panini from the grill, slice in half, and serve immediately.

Nutrition

• Calories: 550
• Protein: 40 g
• Carbs: 45 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 25 g
• Saturated Fat: 8 g
• Unsaturated Fat: 15 g
• Water: 0.3 L

Health Benefits

• High in protein from the chicken, supporting muscle health.
• Contains healthy fats from olive oil and mozzarella, which are beneficial for heart health.

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