Low Sodium Chicken Pesto Sandwich
Elevate your lunch game with this flavorful Low Sodium Chicken Pesto Sandwich—a heart-healthy twist on a classic favorite! This recipe features tender, grilled boneless chicken breast paired with a homemade basil pesto made without added salt, using fresh ingredients like garlic, unsalted almonds, and a hint of lemon juice for an irresistible burst of flavor. Served on toasted low-sodium whole wheat bread and loaded with vibrant spinach leaves and a juicy tomato slice, this easy-to-make sandwich is perfect for those looking to enjoy a wholesome, low-sodium meal without sacrificing taste. Ready in just 30 minutes, it's the ideal choice for a quick yet satisfying lunch or dinner packed with bold, fresh flavors.
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Recipe Information
Ingredients
- 1 piece Boneless, skinless chicken breast
- 2 tablespoons Extra virgin olive oil
- 2 cups Fresh basil leaves
- 2 cloves Garlic
- 0.25 cup Unsalted almonds
- 1 tablespoon Lemon juice
- 0.25 teaspoon Black pepper
- 2 slices Low-sodium whole wheat bread
- 0.5 cup Fresh spinach leaves
- 1 slice Tomato
Instructions
Start by making the pesto sauce. In a food processor, combine the fresh basil leaves, garlic cloves, unsalted almonds, and lemon juice.
Pulse the mixture until finely chopped. While the food processor is running, slowly add 2 tablespoons of olive oil until the pesto is smooth and well combined.
Season the pesto with 1/4 teaspoon of black pepper, avoiding additional salt to keep it low sodium. Set aside.
Preheat a grill pan over medium-high heat.
Butterfly the chicken breast for quicker, more even cooking. Brush or spray it lightly with any remaining olive oil and season with black pepper.
Grill the chicken breast for about 5 minutes per side or until fully cooked through and well browned.
Once cooked, let the chicken rest for a few minutes before slicing it thinly.
Toast the slices of low-sodium whole wheat bread lightly.
Spread a generous layer of the homemade pesto on one side of each toasted bread slice.
Layer the grilled chicken slices on one slice of bread, followed by fresh spinach leaves and a slice of tomato.
Close the sandwich with the second slice of bread, pesto side down.
Cut the sandwich in half and serve immediately.
Nutrition Facts
Calories |
945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.7 g | 66% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 339 mg | 15% | |
| Total Carbohydrate | 52.6 g | 19% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 7.1 g | ||
| Protein | 72.2 g | 144% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 253 mg | 19% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1078 mg | 23% | |
*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.
