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Pumpkin Seed Pesto Chicken Sandwich
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Pumpkin Seed Pesto
Ingredients
Ingredients for 10 servings
serving size: ~ 2 tablespoons
- 1/2 cup pumpkin seeds
- 3 cups packed basil
- 2 large handfuls fresh spinach
- 1/2 cup olive oil
- 1/3 cup nutritional yeast
- 2 cloves garlic
- Juice from ½ lemon
- 1 tsp salt
- Water, if needed
Steps
Step 1
Add all of the ingredients into a blender and process until smooth. Add a splash of water if needed to help create a smoother texture.
Step 2
Transfer into an airtight container and store in the fridge for up to 2 weeks or the freezer for 3 months.
Macros
Chicken Sandwich on Sourdough
Ingredients
Ingredients for 1 serving
- 6oz raw chicken thigh, fat trimmed (or chicken breast to further reduce fat calories)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons smoked paprika
- pinch of sea salt & pepper
- 2 slices sourdough
- 1 serving pumpkin seed pesto (see above recipe)
- 2 slices tomato
- 2 slices (red) onion
- 2 green lettuce leaves
Steps
Step 1
Season chicken with spices. Set a carbon steel pan on high heat and once hot, spray with oil. Add the chicken and let it sear and cook on one side for 7 – 10 minutes, then flip it to sear the other side and reduce the heat to medium and allow the chicken to cook through, about 7 – 10 minutes or until the juices in the chicken run clear.
Step 2
Toast the sourdough bread (if desired but highly recommended).
Step 3
Spread pesto on the bread, then add the chicken, tomato, onion and lettuce.
Step 4
Enjoy!
