Pesto Chicken Sandwich on Multigrain Brown Bread
The combination of fresh basil pesto, lean chicken, and hearty multigrain bread creates a satisfying meal perfect for lunch or a light dinner.

1 Piece
For 1 people
Difficulty
Average
Taste
Unknown
Health Benefits
High in Protein: Supports muscle growth and repair.
Rich in Antioxidants: Aids in fighting free radicals in the body.
Heart-Healthy Fats: Promotes cardiovascular health.
Good Source of Fiber: Aids digestion and helps maintain a healthy gut.
Bone Health: Nutrients from cheese and chicken support strong bones.
450 kcal
in 220g
Protein:
30g
Fats:
25g
Carbs:
40g
Cholesterol:
70mg
Sodium, Na:
500mg
Potassium, K:
400mg
This Pesto Chicken Sandwich on Multigrain Brown Bread is a perfect blend of nutrition and flavor. The tangy pesto, made with fresh basil and wholesome ingredients, complements the juicy chicken breast beautifully. This hearty sandwich not only satisfies your taste buds but also provides a wealth of health benefits.
Allergy Advice
This recipe contains Dairy Products, Tree Nuts. People with such allergies should avoid adding such ingredients or try to replace them with better choices.
Ingredients
1
half cup Basil leaves
quarter cup Pine nuts
1 piece Garlic clove
half cup Parmesan cheese
4 tbsp Olive oil
150 grams Chicken Breast
2 pieces Multigrain Brown Bread
Salt as per taste
Black Pepper as per taste
Tips
For a spicier kick, add red pepper flakes to the pesto.
Use leftover chicken for a quicker preparation.
Substitute whole grain bread for a gluten-free option.
Make extra pesto to use as a dip or sauce for other meals.
Ensure chicken is cooked thoroughly for food safety.
Directions
In a food processor, combine basil leaves, pine nuts, garlic, and Parmesan cheese. Blend until finely chopped. Gradually add olive oil while blending until smooth. Season with salt and pepper to taste.
Season the chicken breast with salt and pepper. Grill or pan-cook over medium heat for about 6-7 minutes on each side, or until fully cooked. Let it rest for a few minutes, then slice.
Spread a generous layer of pesto on one side of each slice of multigrain bread. Layer the sliced chicken on one slice and top with the other slice, pesto side down.
For an extra crunch, toast the sandwich in a skillet over medium heat for 2-3 minutes on each side until golden brown.
Cut the sandwich in half and enjoy!
Notes
Individuals with nut allergies should avoid this sandwich due to the presence of pine nuts in the pesto.
Those on a low-sodium diet should also be cautious with the addition of Parmesan cheese and salt.
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