Herb-Pesto Grilled Chicken Sourdough Melt

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Pesto Grilled Chicken Sourdough Melt

YOUR SOLIN GENERATED RECIPE

Herb-Pesto Grilled Chicken Sourdough Melt

Enjoy a deliciously balanced melt featuring grilled chicken breast layered with fresh homemade herb-pesto, melted low-fat mozzarella, and ripe tomato slices, all nestled between slices of hearty sourdough bread. This sandwich is a perfect blend of flavors and textures, ideal for any time of the day.

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NUTRITION

349kcal
Protein
38.3g
Fat
14.4g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 slices Sourdough Bread

1 tbsp Herb-Pesto

1 oz Low-Fat Mozzarella Cheese

2 Tomato Slices

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the 4 oz chicken breast lightly with salt, pepper, and your favorite dried herbs if desired.

  • 3

    Grill the chicken for about 6-7 minutes per side until fully cooked and the internal temperature reaches 165°F.

  • 4

    Lightly toast the sourdough bread slices either on the grill or in a toaster for extra crunch.

  • 5

    Spread 1 tablespoon of herb-pesto evenly over one side of each toasted bread slice.

  • 6

    Layer the grilled chicken on one slice, then add the tomato slices and the low-fat mozzarella cheese on top.

  • 7

    Place the second slice of bread on top, pesto side down, to form the sandwich.

  • 8

    For a melty finish, you can place the assembled sandwich on the grill for 1-2 minutes per side until the cheese is slightly melted.

  • 9

    Slice in half and serve immediately.

Herb-Pesto Grilled Chicken Sourdough Melt

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Pesto Grilled Chicken Sourdough Melt

YOUR SOLIN GENERATED RECIPE

Herb-Pesto Grilled Chicken Sourdough Melt

Enjoy a deliciously balanced melt featuring grilled chicken breast layered with fresh homemade herb-pesto, melted low-fat mozzarella, and ripe tomato slices, all nestled between slices of hearty sourdough bread. This sandwich is a perfect blend of flavors and textures, ideal for any time of the day.

NUTRITION

349kcal
Protein
38.3g
Fat
14.4g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 slices Sourdough Bread

1 tbsp Herb-Pesto

1 oz Low-Fat Mozzarella Cheese

2 Tomato Slices

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the 4 oz chicken breast lightly with salt, pepper, and your favorite dried herbs if desired.

  • 3

    Grill the chicken for about 6-7 minutes per side until fully cooked and the internal temperature reaches 165°F.

  • 4

    Lightly toast the sourdough bread slices either on the grill or in a toaster for extra crunch.

  • 5

    Spread 1 tablespoon of herb-pesto evenly over one side of each toasted bread slice.

  • 6

    Layer the grilled chicken on one slice, then add the tomato slices and the low-fat mozzarella cheese on top.

  • 7

    Place the second slice of bread on top, pesto side down, to form the sandwich.

  • 8

    For a melty finish, you can place the assembled sandwich on the grill for 1-2 minutes per side until the cheese is slightly melted.

  • 9

    Slice in half and serve immediately.