Sprouted Grain Chicken Pesto Sandwich

Sprouted Grain Chicken Pesto Sandwich

Sprouted Grain Chicken Pesto Sandwich

20 minutes

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Details
  • Serving Size:   6
  • Weight Watchers:   11 Points
Cuisine
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 1½ pounds boneless skinless chicken breast
  • 1 cup store-bought pesto sauce
  • ½ cup plain low-fat Greek yogurt
  • 6 ounces sun-dried tomatoes (in oil)
  • 1 head Green leaf lettuce
  • 12 slices Sprouted Grain bread
Instructions

Trim excess fat from chicken breasts.In a large pot, add chicken and fill the pot with enough water to cover the chicken by an inch.

Add 1 tablespoon of salt and a teaspoon of pepper.Bring to a boil and reduce heat so that the liquid is still simmering - just hot enough for bubbles to barely break the surface. Cover pot and continue to cook for about 8-10 minutes, or until a meat thermometer reads 165 degrees.Meanwhile, in a large bowl, combine pesto, Greek yogurt and 1/2 teaspoon salt then set aside. Rough chop the sun-dried tomatoes.Once cooked, remove chicken from the pot and allow to cool. Chop into 1/2-inch pieces - or adjust the size as you prefer.

Add chicken and sun-dried tomatoes to the yogurt/pesto mixture, and combine thoroughly.Rinse/dry lettuce, then build sandwiches to your liking using the sun-dried pesto chicken, lettuce, and sprouted grain bread.Note: When mixing the yogurt and pesto it may seem that the two ingredients separate. This won't impact the finished product - when everything is mixed it comes together nicely. To minimize this effect you can blend the two ingredients in a food processor for a few minutes.

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