Chicken Pesto Sandwich
This Pesto Chicken Sandwich features a toasted ciabatta roll topped with basil pesto, gooey mozzarella, juicy chicken, and fresh microgreens. It's a quick and easy lunch or dinner option!
Equipment
Ingredients
- 2 tablespoos olive oil
- 1 medium chicken breast
- ½ teaspoon salt
- ½ teaspoon black pepper
- Pinch red pepper flakes
- ½ red onion (sliced)
- ¼ cup microgreens
- ¼ cup jarred pesto or homemade pesto
- 1-2 mozzarella cheese slices
- 1 ciabatta roll
Instructions
- In a small skillet, heat olive oil over medium heat. Season chicken on both sides with salt, pepper, and red pepper flakes.
- Add chicken to skillet and cook for 3-5 minutes on each side, or until chicken is cooked through and no longer pink. Remove chicken to a separate plate.
- Add sliced onion to pan and saute for 2-3 minutes, or until softened.
- Toast ciabatta roll, if desired, and slice in half. Add a thin layer of pesto to each slice. Add chicken to roll, followed by the mozzarella slice, onion, and microgreens. Add top of roll and serve.
Notes
- Sandwich is best eaten right away.
- See my tips and tricks for making this Chicken Pesto Sandwich above the recipe box.