a quick, healthy stir-fry of couscous with Indian flavour. Outstanding for vegetarians, yet easily transformed into a chicken dinner. Vegetables can be changed in any way you wish. Sliced celery, string beans, carrots, snow peas, and zucchini are further options. At the very end of the stir-frying process, consider adding sesame seeds, flax seeds, or sesame seeds. Serveable with plain yogurt.
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Total Time: | 10 mins |
| Servings: | 1 |
| Yield: | 1 sandwich |
Ingredients
- 1 tablespoon olive oil, or as needed
- 2 slices Italian bread
- 1 tablespoon pesto
- 2 slices mozzarella cheese
- ¼ pound sliced cooked chicken breast
Instructions
- Preheat an electric grill (such as George Foreman®) for medium heat. Spread olive oil on one side of each bread slice.
- Place one slice of bread, oil-side down, on the preheated grill. Spread 1/2 of the pesto on the bread and put a slice of mozzarella cheese over top. Arrange chicken over the cheese and top with remaining mozzarella. Spread remaining pesto on the other slice of bread and place on top of the sandwich.
- Close the grill and cook until cheese is melted and bread is golden brown and crispy, about 4 minutes.
Nutrition Facts
| Calories | 656 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 126 mg |
| Dietary Fiber | 2 g |
| Protein | 51 g |
| Saturated Fat | 12 g |
| Sodium | 770 mg |
| Sugars | 1 g |
| Fat | 39 g |
| Unsaturated Fat | 0 g |
Reviews
I was sure this sandwich was gonna need something else a little extra, but boy was I wrong! This was absolutely delicious and full of flavor! Perfect combo of flavors and a great crunchy texture! This is going into the rotation for sure-yum!
I shredded the chicken and added provolone cheese along with the mozzarella. The crunch of the bread adds to the deliciousness. This is a great use of leftover chicken you may have on hand.