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LIGHT AND RIGHT: Grilled Chicken Zucchini Pesto Sandwich 

Grilled Chicken Zucchini Pesto Sandwich

 

 

Serves 2

  • 4 pieces chicken breast, boneless, skinless
  • 1 zucchini, sliced, round
  • 3 tablespoons olive oil, divided
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 2 ciabatta rolls, baguette, sourdough, or focaccia
  • 4 slices low-fat mozzarella
  • 4 tablespoons basil pesto 

1. Preheat the griddle.

2. Brush the chicken and zucchini with olive oil then season with salt and pepper. Place the chicken and zucchini on the griddle, cook each side until desired doneness. Slice each cooked chicken breast into 4 pieces.

3. Cut the ciabatta rolls in half and place on the griddle pan for 1 to 2 minutes.

4. To assemble the sandwich, layer the zucchini on the bottom part of the bread, top with chicken and then mozzarella. Spoon over basil pesto (recipe below) and serve. 


BASIL PESTO:

  • 2 cups fresh basil leaves
  • 2 cloves fresh garlic
  • 1/4 cup pine nuts
  • 2/3 cup extra-virgin olive oil, divided 
  • 1/4 cup freshly grated Parmesan cheese 
  • kosher salt, to taste
  • freshly ground black pepper, to taste 

 

In a food processor or blender, combine the basil, garlic, and pine nuts. Pulse until coarsely chopped. Add olive oil and Parmesan cheese. Pulse until smooth, then season with salt and pepper. 

 

CHEF’S NOTE: 

Chicken breast is packed with protein and is lower in fat. A powerful antioxidant, basil is rich in beta carotene and magnesium and promotes heart health. Zucchini is also a strong antioxidant, high in vitamin C, vitamin A, and potassium.

 

 

This recipe first appeared in FOOD Magazine, February-March 2014 issue

Recipe and styling by Nancy Dizon-Edralin

Photo by Paulo Valenzuela