lunch

Sprouted Grain Chicken Pesto Sandwich

Name: Sprouted Grain Chicken Pesto Sandwich
Cook time: 20 min
Total time: 20 min
Yield: 6 servings
Ingredients: 1½ pounds boneless skinless chicken breast; 1 cup store-bought pesto sauce; ½ cup plain low-fat Greek yogurt; 6 ounces sun-dried tomatoes (in oil); 1 head Green leaf lettuce; 12 slices Sprouted Grain bread

“Sprouted Grain Chicken Pesto Sandwich is a main course that serves 6. One portion of this dish contains around 41g of protein, 21g of fat, and a total of 546 calories. For $4.2 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. Not a lot of people made this recipe, and 1 would say it hit the spot. If you have sprouted grain bread, sun-dried tomatoes, greek yogurt, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. From preparation to the plate, this recipe takes about 20 minutes. With a spoonacular score of 75%, this dish is good. If you like this recipe, take a look at these similar recipes: Sprouted Grain Doughnuts: Yes, Everyone Deserves a Treat, Moroccan Spiced Sprouted Grain & Prawn Salad …and Challenge Update, and Sprouted Lentil Hummus (Grain Free, Gluten Free, GAPS).”

total: 20 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Chicken breast1.5 lb
Pesto sauce1 cup
Greek yogurt½ cup
Sun-dried tomatoesin oil6 oz
Lettuce1 head
Sprouted grain bread12 slice

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Estimatedper serving · this recipe serves 6

Estimated nutrition per serving
Energy	2299 kcal
Protein	98.1 g
Fat	30.5 g
of which saturates	6.6 g
Carbohydrate	400.7 g
of which sugars	47.9 g
Fibre	22.8 g
Salt	12.6 g

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 20 min

1
Trim excess fat from chicken breasts.In a large pot, add chicken and fill the pot with enough water to cover the chicken by an inch.
2
Add 1 tablespoon of salt and a teaspoon of pepper.Bring to a boil and reduce heat so that the liquid is still simmering - just hot enough for bubbles to barely break the surface. Cover pot and continue to cook for about 8-10 minutes, or until a meat thermometer reads 165 degrees.Meanwhile, in a large bowl, combine pesto, Greek yogurt and 1/2 teaspoon salt then set aside. Rough chop the sun-dried tomatoes.Once cooked, remove chicken from the pot and allow to cool. Chop into 1/2-inch pieces - or adjust the size as you prefer.
3
Add chicken and sun-dried tomatoes to the yogurt/pesto mixture, and combine thoroughly.Rinse/dry lettuce, then build sandwiches to your liking using the sun-dried pesto chicken, lettuce, and sprouted grain bread.Note: When mixing the yogurt and pesto it may seem that the two ingredients separate. This won't impact the finished product - when everything is mixed it comes together nicely. To minimize this effect you can blend the two ingredients in a food processor for a few minutes.