YOUR SOLIN GENERATED RECIPE
Grilled Chicken Pesto Sandwich with Fresh Arugula
Savor this wholesome sandwich featuring tender grilled chicken breast layered with vibrant basil pesto, nestled between toasted whole wheat bread and fresh arugula with juicy tomato slices. Each bite offers a delightful mix of textures and flavors that balance savory, herby, and fresh accents perfectly.
INGREDIENTS
4 oz Chicken Breast
2 slices Whole Wheat Bread
1 tbsp Basil Pesto
1 cup Fresh Arugula
2 servings Tomato
PREPARATION
Preheat the grill to medium-high heat.
Season the chicken breast lightly with salt, pepper, and your favorite herbs if desired.
Grill the chicken for about 6-7 minutes per side until fully cooked and juices run clear.
While the chicken is grilling, toast the whole wheat bread slices until lightly browned.
Spread basil pesto evenly on one side of each bread slice.
Slice the grilled chicken and layer it on one slice of bread.
Top the chicken with fresh arugula and tomato slices.
Place the second slice of bread on top, pesto side down, and gently press to bind.
Slice the sandwich in half and serve immediately.