Chicken Pesto Sandwich
Rated 5.0 stars by 1 users
Category
Dinner, Lunch
Servings
4
Prep Time
10 minutes
Cook Time
20-25 minutes
Calories
369
Inspired by the classic pasta dish, this delicious Chicken Pesto Sandwich packs a powerful punch of flavor. If you’re not eager to break out the mortar and pestle, store-bought pesto is a handy shortcut that delivers real Mediterranean flavor without the extra effort.
Ingredients
- 1 pound boneless, skinless chicken breasts, sliced into 4 thin cutlets
-
1 ½ tablespoons Primal Kitchen Olive Oil
-
1 tablespoon Primal Kitchen Balsamic Vinegar
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- 2-4 ounces whole milk mozzarella, cut into slices or shredded
-
3 tablespoons Primal Kitchen Mayo
2 tablespoons prepared pesto (see Recipe Notes)
- 4 gluten-free or regular buns, lightly toasted
- 4 small pieces of lettuce
- 1 tomato, thinly sliced
16 leaves fresh basil
1 small red onion, thinly sliced
Directions
In a bowl, combine the olive oil, balsamic vinegar, Italian seasoning, and salt. Toss the chicken cutlets in the mixture while you preheat your oven to 375°F.
- Place the chicken on a lightly oiled sheet pan and roast in the oven for 15-20 minutes.
- Remove the pan from the oven and top each piece of chicken with a portion of mozzarella cheese. Place back into the oven until the cheese is melted and the chicken reaches an internal temperature of at least 165°F.
In a small bowl, combine the mayo and pesto. Spread the mayo mixture evenly inside each bun.
Build each sandwich: bottom half of the bun followed by a lettuce leaf, chicken breast with cheese, tomato slices, fresh basil leaves, onion slices, and then the top of the bun. If needed, secure with a toothpick to hold it together and carefully slice in half. Serve with a side salad or raw veggie sticks.
Recipe Note
- Nutrition information calculated using Cronometer.
- Instead of store-bought pesto, make your own for the freshest possible ingredients.
- Following a low-carb or grain-free diet? Substitute fresh lettuce leaves or collard greens for the bun.
Nutrition
- Serving Size
- 1 sandwich
- Calories per serving
- 369
- Carbs
- 5.1 grams
- Fat
- 24.4 grams
- Protein
- 30.8 grams
This easy-to-make pesto chicken sandwich combines avocado oil mayo with gooey melted mozzarella and oven-roasted chicken cutlets marinated in a homemade blend of Italian spices, Primal Kitchen Organic Extra Virgin Olive Oil, and our tangy Organic Balsamic Vinegar of Modena.
Pile the finished chicken with veggies atop your bun of choice and bam—you have a flavorful, filling sandwich that pairs perfectly with seasoned potato wedges, pasta salad, or zucchini fries. So go ahead, make this mouthwatering sandwich for a casual weekend lunch or easy weeknight dinner. Mangia (eat up)!
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