Chicken Pesto Sandwich

Chicken Pesto Sandwich

5

"Tender chunks of chicken breast are cooked together with onion, zucchini, mushrooms, bell pepper, and pesto sauce for a flavorful sandwich filling that will satisfy a hungry crowd."

Ingredients

50 m servings 525 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 525 kcal
  • 26%
  • Fat:
  • 26.9 g
  • 41%
  • Carbs:
  • 41.3g
  • 13%
  • Protein:
  • 29.4 g
  • 59%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 941 mg
  • 38%

Based on a 2,000 calorie diet

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Directions

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  1. Combine chicken, olive oil, garlic, red pepper flakes, salt, and black pepper in a large bowl; toss to coat.
  2. Heat a large pot or Dutch oven over medium-high heat. Add chicken mixture and cook, stirring frequently, until chicken begins to brown, about 5 minutes. Add yellow bell pepper, onion, zucchini, and balsamic vinegar and cook until onion begins to soften, about 5 minutes.
  3. Stir mushrooms and 1 tablespoon basil into chicken mixture and cook until mushrooms have softened, about 5 minutes. Add mozzarella cheese and pesto sauce; toss to coat. Stir in cherry tomatoes and cook until warmed through, 2 to 3 minutes.
  4. Spoon chicken mixture into toasted buns and top each sandwich with 1/4 cup feta cheese and 1 1/2 teaspoons basil.
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Reviews

5
  1. 6 Ratings

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I loved this! Great way to use up left over chicken too.

I have made this a few times for my partner and he hates vegetables but he will eat this because it is so good !

Very good. All the veggie haters ate the whole thing. Will be serving this again and again.

This was yummy. Used this for some leftover chicken we had. I used white balsamic instead and no feta, and melted provolone on the top. Really hearty sandwich. Great way to get extra veggies in...

Very good. Definitely making this again soon.