PESTO CHICKEN SAND­WICH

Oxygen - - Carb Cycling -

MAKES 1 SERV­ING

In­gre­di­ents:

2 slices light whole-wheat bread

3 oz grilled chicken breast

1 tbsp pesto sauce

1 slice moz­zarella cheese

2 slices fresh tomato

1-2 tbsp olive oil may­on­naise

Di­rec­tions:

1. Heat skil­let over medium heat or pre­heat a coun­ter­top panini press or in­door grill.

2. Slather olive oil mayo on one side of each slice of bread. Then spread pesto onto the op­po­site side of each slice of bread.

3. As­sem­ble sand­wich start­ing with chicken, then tomato and fin­ish with slice of moz­zarella cheese. Top sand­wich with sec­ond piece of bread and place onto heated skil­let or grill.

4. Cook about two min­utes per side (on the skil­let), or un­til bread is toasted and cheese is melted (when us­ing the grill).

Nu­tri­tion Facts (per serv­ing):

calo­ries 419, to­tal fat 24 g, sat­u­rated fat 5 g, trans fat 0 g, pro­tein 30 g, sodium 575 mg, carbs 24 g, fiber 5 g, su­gar 5 g

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