Low Sodium Pesto Chicken Melt
Elevate your sandwich game with this Low Sodium Pesto Chicken Melt, a healthier twist on a comfort food favorite. Juicy, seasoned chicken breasts are topped with a vibrant homemade pesto made from fresh basil, unsalted walnuts, Parmesan cheese, and lemon juice, then crowned with gooey mozzarella and baked to perfection. Served on toasted whole-grain bread, this dish delivers bold, herbaceous flavors with a satisfying melty finish—all while keeping the sodium content in check. Ready in just 35 minutes, this recipe is perfect for a quick yet indulgent weeknight dinner or a satisfying lunch for two. Enjoy a wholesome, flavor-packed meal that feels indulgent but supports your health goals!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breast
- 1 cup fresh basil leaves
- 0.25 cup unsalted walnuts
- 0.25 cup Parmesan cheese
- 2 cloves garlic
- 0.25 cup extra virgin olive oil
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 0.5 cup mozzarella cheese
- 4 slices whole grain sandwich bread
Instructions
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
Place the chicken breasts between two pieces of parchment paper and pound them to an even thickness using a meat mallet.
Season the chicken breasts with black pepper and drizzle a little olive oil over them.
In a food processor, combine the fresh basil, unsalted walnuts, Parmesan cheese, garlic cloves, lemon juice, black pepper, and 1/4 cup of olive oil. Blend until smooth and creamy, adjusting seasoning to taste.
Heat a medium-sized skillet over medium-high heat. Add the chicken and cook for about 5-6 minutes per side, until golden and cooked through.
Place the cooked chicken breasts on a baking sheet lined with foil.
Spread a generous amount of the homemade pesto over each chicken breast.
Evenly distribute mozzarella cheese on top of the pesto-covered chicken.
Place the baking sheet in the preheated oven and bake for 5-7 minutes, or until the cheese is melted and golden.
While the chicken is baking, lightly toast the whole grain sandwich bread slices.
Once the cheese is melted, remove the chicken from the oven.
Assemble the sandwich by placing each chicken melt onto a slice of toasted bread, topping with the remaining slice.
Serve immediately and enjoy your delicious low sodium pesto chicken melts.
Nutrition Facts
Calories |
1802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.9 g | 141% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 355 mg | 118% | |
| Sodium | 1335 mg | 58% | |
| Total Carbohydrate | 59.4 g | 22% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 10.2 g | ||
| Protein | 148.8 g | 298% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 923 mg | 71% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1359 mg | 29% | |
*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.
