Pumpkin Seed Pesto Chicken Sandwich
FitMenCook
My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.
Pumpkin Seed Pesto
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
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.
Transfer into an airtight container and store in the fridge for up to 2 weeks or the freezer for 3 months.
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Chicken Sandwich on Sourdough
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
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.
Toast the sourdough bread (if desired but highly recommended).
Spread pesto on the bread, then add the chicken, tomato, onion and lettuce.
Enjoy!