An easy lunch time meal that is something to look forward to. This Chicken Pesto and Sun-Dried Tomato Sandwich is the perfect mid-week lunch mix up, or anytime really.

A common complaint that I hear from clients is just not having any good ideas for what to make for lunch. I hear you, I often think the same thing so I combined some of my favorite things; pesto, chicken, sun-dried tomatoes, mozzarella, arugula, and fresh Farm to Market bread.

Basil Pesto

For this recipe, I made the pesto from scratch using a mini food processor. Combining basil, walnuts, lemon juice, parmesan cheese, salt and pepper, and olive oil together is easier than you might think. This makes me excited for summertime and planting some basil so I can make this more often.

If this recipe makes more pesto than you need one idea is freezing leftovers. Omit the cheese as it doesn’t freeze well.

Put your own twist on it:

Try adding your favorite herbs like cilantro, mint, or parsley.
Your favorite spices like paprika or cayenne.
Add a dash of hot sauce or other ingredients like sun-dried tomatoes or artichokes.

I then boiled a 5 oz chicken breast and shredded it to combine with the pesto. While the chicken was cooking I toasted my Farm to Market grains galore bread, which in my opinion, is the best bread in Kansas City. We get it just about every week from the grocery store. I also put a slice of mozzarella on one slice of bread while it was in the toaster oven to get that nice and melted.

Need some more lunch or dinner time inspo? Check out this Steak, Sweet Potato, and Avocado Salad with Blue Cheese Butter recipe.

Next it’s just putting it all together. Add some sun-dried tomatoes and arugula on top of the chicken and pesto mix and sandwich between the bread and mozzarella and you’ve got a delicious lunch.

Let’s also talk about the nutrition in this Chicken Pesto and Sun-Dried Tomato Sandwich. It’s a balance of omega-3 rich fats, high-quality protein, fiber, and greens that are filling and nutrient-dense.