YOUR SOLIN GENERATED RECIPE
Grilled Pesto Chicken Sandwich with Fresh Arugula
Enjoy a vibrant and hearty sandwich featuring grilled chicken breast layered with homemade basil pesto, fresh arugula, and ripe tomato slices nestled between toasted whole wheat bread. This delightful creation offers a balance of savory grilled flavors, bright herbal notes, and a satisfying crunch that makes it perfect for breakfast, lunch, or dinner.
INGREDIENTS
4 ounces grilled chicken breast
2 slices whole wheat bread
1 tablespoon basil pesto
1 cup arugula
2 medium tomato slices
PREPARATION
Preheat the grill to medium-high heat.
Season the chicken breast lightly with salt and pepper. Grill for about 6-7 minutes per side until fully cooked and tender.
While the chicken is grilling, toast the whole wheat bread slices until they are golden and slightly crispy.
Spread the basil pesto evenly on one side of each toast.
Slice the grilled chicken breast into thin pieces.
Layer the chicken, fresh arugula, and tomato slices on one piece of toast.
Top with the other slice, pesto side down, to complete the sandwich.
Cut the sandwich in half and serve immediately.