Grilled Chicken Pesto Sandwich

Ingredients (1 serving)
1 chicken breast, pounded thin
Salt and pepper, to taste
1 slice Provolone cheese
1 tablespoon pesto
1 roasted red pepper, sliced

1. Heat grill to medium-high. Season chicken breast with salt and pepper on both sides and place on hot grill. Cook for about 5 minutes on each side, or until a thermometer inserted in the center of the thickest part of the chicken breast registers 165°F. Top with Provolone, close lid on grill and let sit until cheese is melted, approximately 1 minute. Remove chicken from grill and slice in two equal pieces.

2. Spread pesto on 1 slice of toasted bread. Layer with chicken and roasted red pepper. Top with second toasted bread slice and enjoy.

"Children ages 2-3 need about 3 ounce equivalents of grains per day. 4-8 year olds need 5 ounce equivalents per day, and teens need 5-8 ounce equivalents per day, with boys being on the higher end."

- Arnold Bread Nutrition Expert
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