lunch · italian
Chicken Pesto Panini
Pressed till crackly, pesto and melting mozzarella. 53g protein.
Café-style panini: thin seared chicken cutlets, melting mozzarella, sweet roasted peppers and a pesto spread stretched with Greek yogurt so you get basil in every bite without a slick of oil. Pressing it under a heavy pan gives you the same crackly, flattened sourdough as a panini press. The arugula goes in after pressing so it stays peppery instead of wilting.
8.2 g protein per 100 kcal · USDA FoodData Central
Scaled to your servings, timers on your Lock Screen, every ingredient on your grocery list. Coming soon to iPhone.
Join the waitlistIngredients
Chicken
- 1¼ lb boneless skinless chicken breasts, halved horizontally into thin cutlets565 g boneless skinless chicken breasts, halved horizontally into thin cutlets
- 1 tsp Italian seasoning1 tsp Italian seasoning
- ½ tsp garlic powder½ tsp garlic powder
- ½ tsp kosher salt½ tsp kosher salt
- ¼ tsp black pepper¼ tsp black pepper
- 1 tsp extra-virgin olive oil1 tsp extra-virgin olive oil
Pesto spread
- 3 tbsp basil pesto47 g basil pesto
- ¼ cup nonfat plain Greek yogurt57 g nonfat plain Greek yogurt
- 1 tsp fresh lemon juice1 tsp fresh lemon juice
Panini
- 8 slices sourdough bread8 slices sourdough bread
- 4 slices part-skim mozzarella4 slices part-skim mozzarella
- ½ cup roasted red peppers, drained and patted dry70 g roasted red peppers, drained and patted dry
- 2 tsp extra-virgin olive oil, for brushing2 tsp extra-virgin olive oil, for brushing
- 1 cup baby arugula20 g baby arugula
Method
- Season the cutlets on both sides with the Italian seasoning, garlic powder, salt and pepper. Heat the 1 tsp oil in the skillet over…
- Every step, timer and tip for this one…
6 steps with tap-to-start timers, cook mode, Nonna on call, and every ingredient straight onto your grocery list. Coming soon to iPhone.
Join the waitlistKeeping it: Best hot off the press. Cooked chicken keeps 4 days in the fridge, and the pesto spread 5 days, so assembling one on a weekday takes 10 minutes. Reheat leftovers in a dry skillet over medium-low, covered, for 3 minutes per side.
Nutrition per serving computed from ingredient weights × USDA FoodData Central. Estimates, not medical advice.
