Ingredient

Chicken

• 6 boneless skinless chicken breast halves (6 oz each)

• ½ tsp salt

• ¼ tsp pepper

• ¾ cup prepared pesto, divided

Roasted Pepper Layer

• 1 jar (12 oz) roasted sweet red peppers, drained

Bread & Cheese

• 6 ciabatta buns, split and toasted

• ¼ lb. fresh mozzarella, cut into 6 slices

Directions

1. Prepare the Chicken Flatten each chicken breast to ¼‑inch thickness. Spread 1 Tbsp pesto over each piece, then season with salt and pepper.

2. Grill the Chicken Grill, covered, over medium heat for 3–5 minutes per side, or until the chicken is no longer pink and reaches 165°F internally.

3. Build the Sandwiches Spread 3 Tbsp pesto over the bottom halves of the toasted ciabatta buns. Layer with roasted red peppers, grilled chicken, and fresh mozzarella slices. Spread the remaining pesto over the bun tops and place them over the cheese.

Nutrition Facts —

1 Chicken Pesto Sandwich

Calories: 540–620 Total Fat: 26–32 g Saturated Fat: 8–10 g Cholesterol: 95–115 mg Sodium: 900–1100 mg Total Carbohydrates: 42–48 g Dietary Fiber: 2–3 g Sugars: 3–5 g Protein: 38–44 g