Gourmet Chicken Pesto Sandwich

Ingredients:

2 organic skinless chicken breasts

1 tsbp Kelapo coconut oil

1 tsp dried rosemary

4 slices whole wheat bread with flax oil

2 tbsp pesto

¼ cup roasted red peppers

Makes 2 sandwiches.

Today’s lunch in the Kelapo office is chicken pesto sandwiches.  Last night I had a chicken spinach salad for dinner and while I was sautéing the chicken for dinner, I added an extra piece for today’s lunch at work.   Here’s how to make this delicious sandwich:

The night before:

Coat a skillet with coconut oil, heat over high heat, add thin chicken breasts, cook for 4 minutes without moving them. Sprinkle dried rosemary, salt, and pepper on chicken for seasoning.  Flip chicken breasts and finish cooking them.  Seal in to-go container to bring to work in the morning.  Also, purchase roasted red peppers and pesto from the store if you don’t want to make them at home.  I love going to Fresh Market because you can buy a small container of pre-roasted red peppers at a great price.

At lunchtime:

Toast the wheat bread if applicable to your work space.  Spread 1 tbsp pesto on the insides of the bread.  Add roasted red peppers, chicken, plus any other fresh veggies on hand, like lettuce or tomatoes.  Enjoy with a fun side snack like all-natural sweet potato chips!

What are your favorite chicken pesto sandwich recipes?

Make some veggies to go along with this coconut oil recipe!