YOUR SOLIN GENERATED RECIPE
Grilled Chicken Pesto Sandwich with Fresh Arugula
A vibrant, wholesome sandwich featuring succulent grilled chicken, lightly smothered in a zesty basil pesto, complemented by crisp tomato slices and fresh arugula layered between hearty whole grain bread. Perfectly balanced in protein and flavor, it's an energizing meal for any time of the day.
INGREDIENTS
4 oz Chicken Breast
1 tbsp Light Basil Pesto
2 slices Whole Grain Bread
2 slices Tomato
1 handful Fresh Arugula
PREPARATION
Preheat a grill or grill pan over medium-high heat.
Season the chicken breast lightly with salt and pepper, then grill for 6-7 minutes per side until fully cooked and the internal temperature reaches 165°F.
While the chicken is grilling, toast the whole grain bread slices until lightly crisp.
Spread the light basil pesto evenly on one side of each toasted bread slice.
Layer sliced tomato and fresh arugula on one slice of bread.
Slice the grilled chicken breast and place it on top of the vegetables.
Top with the second slice of bread, pesto side down, and gently press to secure the sandwich.
Cut the sandwich in half and serve immediately.