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–+ servings
Ciabatta Chicken Melt

Pesto Chicken Ciabatta Melt

This is a delicious high protein sandwich idea. Melted cheese, marinated herby pesto chicken and tomato sandwiched in crispy ciabatta bread.
Servings: 1 people

Ingredients

Sauce:

  • 1 tbsp basil pesto
  • 1 tbsp natural low fat yogurt
  • 1 tsp low fat mayo
  • 1 tsp water to loosen

Chicken:

  • 1 large chicken breast
  • 1 tomato
  • 60 g sliced mozzarella
  • 1 cup rocket salad
  • 2 tsp oregano
  • 1 tbsp parmesan flakes
  • Salt & ground pepper

Other:

  • 1 portion ciabatta long roll
  • Spray olive oil for airfryer / oven

Instructions

  • Mix up your sauce ingredients in a little bowl so it's ready. Marinate the chicken in salt, pepper and oregano. Spray with olive or drizzle with a little olive oil. Cook in the airfryer for 19 minutes at 185°C / 355°F or in the oven for 25-28 minutes at 180°C or 350°F. You can also panfry if you prefer. Cut the chicken into slices once cooked.
  • Half your ciabatta bread and spray with a little olive oil. Lightly toast in the oven or airfryer for 1-3 minutes. Add your rocket to a bowl and season with salt, pepper, and a little vinegar if you have it. Also add the parmesan flakes.
  • Layer some sauce on the bottom ciabatta half. Then layer the chicken and sliced tomato on top. Add the sliced mozzarella, put that half in an oven tray and grill for 3-5 minutes till the cheese is melted at 180C. Add the rocket salad, rest of the sauce and finish with the top layer of the bread before slicing and eating.

Notes

You can swap to wholegrain bread for more fibre, or lower calorie alternatives if you prefer!
 
 

Nutrition Per Serving

Calories: 591kcal | Carbohydrates: 57g | Protein: 58g | Fat: 14g | Fibre: 7g