Rate this recipe!
| Servings |
sandwiches
|
Ingredients
- 1 large boneless, skinless chicken breast
- 2 tsp extra virgin olive oil
- 1 tsp garlic powder
- ¼ tsp sea salt
- ¼ tsp black pepper
- 4 slices sourdough bread , toasted to desired doneness, gluten-free if required
- ¼ cup store-bought pesto , divided
- ½ avocado , sliced
- ¼ English cucumber , very thinly sliced
- handful fresh arugula
Ingredients
|
Rate this recipe!
|
Instructions
- Halve the chicken breast crosswise to make two thinner cutlets. Drizzle with olive oil, and season with garlic powder, salt, and pepper.
- Grill the chicken on a barbecue or grill pan for 8 to 10 minutes per side, turning once.
- While the chicken is cooking, spread 1 tablespoon of pesto on each slice of toasted sourdough.
- Layer the bread with avocado, cucumber slices, chicken, and arugula. Slice, and serve.