Pesto Chicken Sandwich

The Pesto Chicken Sandwich features juicy, grilled chicken breast topped with a vibrant, homemade basil pesto, fresh mozzarella, and sun-dried tomatoes, all nestled between toasted ciabatta bread. This delicious sandwich is not only satisfying but also packed with protein, making it a perfect high-protein lunch option.

Ingredients

• Chicken breast - 300 grams
• Fresh basil - 50 grams
• Pine nuts - 30 grams
• Garlic - 1 clove
• Parmesan cheese - 30 grams
• Olive oil - 60 ml
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Ciabatta bread - 2 pieces
• Fresh mozzarella - 100 grams
• Sun-dried tomatoes - 50 grams

Steps

1. Preheat the grill or a non-stick skillet over medium-high heat.
2. In a food processor, combine fresh basil, pine nuts, garlic, Parmesan cheese, olive oil, salt, and black pepper. Blend until smooth to make the pesto.
3. Season the chicken breast with salt and black pepper, then grill for about 6-7 minutes on each side or until fully cooked (internal temperature should reach 75°C).
4. Remove the chicken from the grill and let it rest for a few minutes before slicing it.
5. While the chicken rests, slice the ciabatta bread in half and toast it on the grill until golden brown.
6. Spread a generous amount of pesto on both halves of the toasted ciabatta.
7. Layer the sliced chicken breast on the bottom half of the ciabatta, followed by slices of fresh mozzarella and sun-dried tomatoes.
8. Top with the other half of the ciabatta and press down gently.
9. Slice the sandwich in half and serve immediately, optionally with a side of salad or chips.

Nutrition

• Calories: 550
• Protein: 50 g
• Carbs: 35 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 75 mg
• Total Fat: 30 g
• Saturated Fat: 8 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• High in protein, which is essential for muscle repair and growth.
• Contains healthy fats from olive oil and nuts, promoting heart health.

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