No time to cook lunch today? Our nutritionists suggest a culinary trip to Italy during your lunch break! It's the perfect quick lunch option for using up leftover cooked chicken from the day before without disrupting your routine. Pair it with some crudités and a Greek yogurt Dip for a balanced meal. For more simple lunch ideas to take to work, check out our Top 10 Healthy Cold Lunches.
Preparation
5
min
Cooking
2
min
Servings
1
Nutrition Facts (per serving)
Calories
280
Fat
14
Carbohydrates
30
Fibre
5
Protein
33
Sodium
525
Ingredients
- 2 slices of whole wheat bread
- ½ cooked chicken breast, shredded (about 100 g)
- 15 mL (1 tbsp) pesto
- ½ tomato, sliced
- 1–2 lettuce leaves (or spinach)
- Salt and pepper, to taste
Preparation
- Lightly toast the bread slices in a toaster, to taste*. Place the bread slices on a work surface.
- Spread one of the bread slices evenly with the pesto.
- Distribute the shredded chicken over the pesto.
- Arrange the tomato slices on top of the chicken, season to taste, and then add the lettuce.
- Close the sandwich with the second slice of bread.
- Cut in half and serve immediately.
*For a takeaway version, the sandwich can also be prepared without toasting the bread.
Notes
Can be kept for 1 day, but is best enjoyed immediately.
