Grilled Chicken Pesto Sandwich with Roasted Red Peppers and Fresh Arugula

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

Grilled Chicken Pesto Sandwich with Roasted Red Peppers and Fresh Arugula

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Pesto Sandwich with Roasted Red Peppers and Fresh Arugula

Savor a wholesome and vibrant sandwich featuring tender grilled chicken breast layered with a flavorful pesto sauce, sweet roasted red peppers, and fresh peppery arugula nestled between hearty whole grain bread slices. A delightful balance of protein, crunch, and a hint of basil that keeps your meal light yet satisfying.

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NUTRITION

420kcal
Protein
39.8g
Fat
13.2g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

4 oz grilled chicken breast

2 slices whole grain bread

1 tbsp pesto sauce

1/4 cup roasted red peppers

1 cup fresh arugula

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and pepper. Grill for about 5-6 minutes per side or until fully cooked and internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, toast the whole grain bread slices until they are lightly crispy.

  • 4

    Spread pesto sauce evenly on one side of each toasted bread slice.

  • 5

    Slice the grilled chicken breast thinly once it has rested for a few minutes.

  • 6

    Layer the sliced chicken onto one slice of bread, then top with roasted red peppers and fresh arugula.

  • 7

    Finish by topping with the other bread slice, pesto side down. Slice in half and serve immediately.

Grilled Chicken Pesto Sandwich with Roasted Red Peppers and Fresh Arugula

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

Grilled Chicken Pesto Sandwich with Roasted Red Peppers and Fresh Arugula

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Pesto Sandwich with Roasted Red Peppers and Fresh Arugula

Savor a wholesome and vibrant sandwich featuring tender grilled chicken breast layered with a flavorful pesto sauce, sweet roasted red peppers, and fresh peppery arugula nestled between hearty whole grain bread slices. A delightful balance of protein, crunch, and a hint of basil that keeps your meal light yet satisfying.

NUTRITION

420kcal
Protein
39.8g
Fat
13.2g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

4 oz grilled chicken breast

2 slices whole grain bread

1 tbsp pesto sauce

1/4 cup roasted red peppers

1 cup fresh arugula

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and pepper. Grill for about 5-6 minutes per side or until fully cooked and internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, toast the whole grain bread slices until they are lightly crispy.

  • 4

    Spread pesto sauce evenly on one side of each toasted bread slice.

  • 5

    Slice the grilled chicken breast thinly once it has rested for a few minutes.

  • 6

    Layer the sliced chicken onto one slice of bread, then top with roasted red peppers and fresh arugula.

  • 7

    Finish by topping with the other bread slice, pesto side down. Slice in half and serve immediately.