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.
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!