Grilled Pesto Chicken Sandwiches

Dairy Free
Health score
35%
Grilled Pesto Chicken Sandwiches
95 min.
4
698kcal

Suggestions


Are you ready to elevate your lunch or dinner game with a mouthwatering Grilled Pesto Chicken Sandwich? This delightful recipe is not only packed with flavor but is also dairy-free, making it a perfect choice for those with dietary restrictions or anyone looking to enjoy a lighter meal. With tender, juicy chicken marinated in aromatic basil pesto, each bite is a burst of freshness that will leave your taste buds dancing.

Imagine biting into a perfectly grilled chicken breast, infused with the rich, herby notes of pesto, complemented by the sweetness of crisp-tender bell peppers. The addition of fresh basil leaves adds a vibrant touch, while the toasted French bread provides the ideal crunch to hold all these delicious ingredients together. This sandwich is not just a meal; it’s an experience that brings the flavors of summer right to your table.

Ready in just 95 minutes and serving four, this recipe is perfect for a family gathering or a cozy dinner with friends. With a caloric breakdown that balances protein, fats, and carbs, you can indulge without the guilt. So fire up the grill and get ready to impress your loved ones with this scrumptious Grilled Pesto Chicken Sandwich that’s sure to become a new favorite!

Ingredients

  • 1.3 pounds chicken breast halves boneless skinless
  • 0.8 cup basil pesto 
  • 0.5 teaspoon salt 
  •  bell pepper cut into fourths
  • slices bread french
  •  basil fresh

Equipment

  • grill

Directions

  1. Place chicken in shallow glass or plastic dish.
  2. Brush 2 tablespoons of the pesto over tops of chicken; turn chicken.
  3. Brush with 2 tablespoons of the pesto; sprinkle with salt. Cover and refrigerate at least 1 hour but no longer than 24 hours.
  4. Heat coals or gas grill for direct heat. Grill chicken uncovered 4 to 6 inches from medium heat 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.
  5. Add bell pepper for last 10 minutes of grilling until
  6. bell pepper is crisp-tender.
  7. Add bread for last 3 minutes of grilling, turning once until toasted.
  8. Cut bell pepper into strips.
  9. Spread remaining 1/2 cup pesto on one side of bread slices.
  10. Place chicken on 4 bread slices; top with bell pepper, basil and remaining bread.

Nutrition Facts

Calories698kcal
Protein26.92%
Fat31.38%
Carbs41.7%

Properties

Glycemic Index
45.63
Glycemic Load
51.59
Inflammation Score
-9
Nutrition Score
33.209130408971%

Flavonoids

Luteolin
0.18mg
Kaempferol
0.01mg
Quercetin
0.07mg

Nutrients percent of daily need

Calories:697.63kcal
34.88%
Fat:24.07g
37.03%
Saturated Fat:4.47g
27.97%
Carbohydrates:71.97g
23.99%
Net Carbohydrates:67.77g
24.64%
Sugar:8.65g
9.62%
Cholesterol:94.44mg
31.48%
Sodium:1661.67mg
72.25%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:46.47g
92.94%
Selenium:82µg
117.14%
Vitamin B3:21.25mg
106.26%
Vitamin B1:1.02mg
67.72%
Vitamin B6:1.29mg
64.32%
Vitamin C:39.92mg
48.39%
Folate:177.34µg
44.33%
Phosphorus:440.25mg
44.03%
Vitamin B2:0.71mg
42.01%
Vitamin A:1953.64IU
39.07%
Manganese:0.74mg
36.76%
Iron:5.95mg
33.08%
Vitamin B5:2.54mg
25.43%
Potassium:739.42mg
21.13%
Magnesium:81.9mg
20.48%
Fiber:4.2g
16.79%
Calcium:152.19mg
15.22%
Zinc:2.23mg
14.9%
Copper:0.24mg
12.06%
Vitamin E:1.01mg
6.76%
Vitamin K:5.96µg
5.67%
Vitamin B12:0.28µg
4.72%