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Ciabatta with chicken, pesto, zucchini & red onion
602 kcal per person
34g Protein
63g Carbs
24g Fat
8g Fiber
Ingredients
- 1 ciabatta
- 3 ounces chicken breast (84 g)
- 1 tablespoon olive oil (15 ml)
- 1 zucchini
- 1 teaspoon Italian seasoning (2 g)
- ½ red onion
- 2 teaspoons pesto (10 g)
- 1 handful arugula (30 g)
Preparing this recipe
- Preheat the oven to 430°F (220°C).
- Bake the ciabatta according to the instructions on the package.
- Cut the chicken breast into cubes. Heat half of the oil in a pan and cook the chicken for 5-6 minutes until golden brown.
- Meanwhile, wash the zucchini and slice it. Mix the other half of the oil with the Italian seasoning in a small bowl and brush it over both sides of the zucchini slices.
- Heat a grill pan and cook the zucchini slices for 3 minutes on each side.
- In the meantime, slice the onion into half rings.
- Remove the ciabatta from the oven. Allow it to cool slightly and cut it open. Spread pesto on both sides of the bread. Then layer the chicken, some zucchini slices, some onion rings and the arugula on the bottom half. Season with salt and pepper. Place the top of the bread over it.
- Serve the ciabatta on a plate. Mix the remaining grilled zucchini and onion, season with salt and pepper and serve on the side.
Requisites:
- Baking tray with parchment paper
Tip van FitChef
1. Replace the green pesto with red pesto; it's also very tasty.
2. You can also serve the ciabatta with some cherry tomatoes or a green salad for a fresh touch.
