High Protein Pesto Sandwich
Elevate your lunchtime routine with this High Protein Pesto Sandwich, a deliciously satisfying meal packed with nutritious ingredients and bold flavors. Perfect for busy days, this recipe combines tender, golden-browned chicken breast seasoned with salt and pepper, a vibrant homemade pesto made with fresh basil, almonds, Parmesan cheese, garlic, and a splash of zesty lemon, all layered on lightly toasted whole grain bread. Fresh baby spinach and juicy tomato slices add a refreshing crunch, making this sandwich a wholesome, protein-rich option that’s ideal for fueling your day. Ready in just 25 minutes, it’s a quick and healthy choice for a gourmet-inspired lunch or dinner. Whether you’re meal prepping or enjoying it fresh, this pesto sandwich strikes the perfect balance between flavor, nutrition, and convenience.
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Recipe Information
Ingredients
- 4 slices whole grain bread
- 1 piece chicken breast
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
- 1 cup baby spinach
- 1 large tomato
- 0.25 cup almonds
- 1 cup fresh basil leaves
- 0.25 cup parmesan cheese
- 1 clove garlic
- 0.25 cup extra virgin olive oil
- 1 tablespoon lemon juice
Instructions
Begin by preparing the homemade pesto. In a food processor, combine 1 cup of fresh basil leaves, 0.25 cup of almonds, 0.25 cup of grated Parmesan cheese, 1 garlic clove, and a pinch of salt and pepper.
Pulse until the ingredients are coarsely chopped. Gradually add 0.25 cup of extra virgin olive oil while processing until smooth. Add in 1 tablespoon of lemon juice and pulse a few more times until well mixed.
Slice 1 chicken breast into thin strips. Season with 0.5 teaspoon of salt and 0.5 teaspoon of pepper.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chicken strips and cook for 6-8 minutes, or until the chicken is cooked through and slightly golden brown. Remove from heat and set aside.
Lightly toast 4 slices of whole grain bread.
Slice 1 large tomato into thin slices.
To assemble the sandwiches, spread a generous amount of pesto on each slice of toasted bread.
Layer half of the chicken strips onto two of the slices. Top each with half of the baby spinach, tomato slices, and then place the remaining bread slices on top.
Cut the sandwiches in half if desired and serve immediately.
Nutrition Facts
Calories |
1510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.8 g | 134% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 3965 mg | 172% | |
| Total Carbohydrate | 81.4 g | 30% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 24.4 g | ||
| Protein | 68.6 g | 137% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 542 mg | 42% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1024 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
