YOUR SOLIN GENERATED RECIPE
Grilled Pesto Chicken Sandwich with Fresh Arugula
Savor the blend of smoky grilled chicken paired with a vibrant basil pesto, nestled between slices of hearty whole grain bread and layered with peppery fresh arugula and juicy tomato slices. This satisfying sandwich strikes a balance between bright, herbaceous flavors and a wholesome, protein-rich filling, making it perfect for a nutritious lunch or dinner.
INGREDIENTS
4 oz Chicken Breast
2 slices Whole Grain Bread
1 tbsp Basil Pesto
1 cup Fresh Arugula
2 slices Tomato
PREPARATION
Preheat your grill or grill pan over medium-high heat.
Season the chicken breast lightly with salt, pepper, and a drizzle of olive oil if desired.
Grill the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F. Once cooked, let it rest for a few minutes before slicing.
Lightly toast the whole grain bread slices on the grill or in a toaster.
Spread the basil pesto evenly on one side of each bread slice.
Layer the grilled chicken, fresh arugula, and tomato slices on one slice of bread.
Top with the second slice of bread, pesto side down, and serve immediately.