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Pesto Chicken Subs (Meal Prep)
1 hServes 12Nutri-Score C€€
C
1 h
1 hPesto Chicken Subs (Meal Prep)
what you need
Ingredients
chicken thighs (trimmed of fat)Meat1.5 kg
kosher saltSpices22 g
black pepper (ground)Spices6 g
garlic powderSpices24 g
paprikaSpices14 g
avocado oil cooking sprayPantry10 ml
parsley (packed, leaves only)Produce60 g
basil (packed, leaves only)Produce120 g
parmesan cheese (grated)Dairy95 g
olive oilPantry60 ml
garlic (peeled)Produce4 pieces
lemon juice (juice of 1 lemon)Produce45 ml- kosher salt (for the pesto)Spices6 g
- black pepper (ground, for the pesto)Spices1.5 g
walnuts (or pine nuts)Nuts & seeds30 g
water (as needed for consistency)Other45 ml
ultra thin sliced provolone (or Swiss)Dairy16 pieces
baguette (interior fully hollowed out, cut into 3 segments)Bakery4 pieces
per serving
Nutrition
529kcal
- Carbs
- 39 g
- Proteins
- 43 g
- Fat
- 22 g
what you’ll use
Tools
Food processor
Frying pan
Baking tray
Oven
step by step
Method
- Step 1
Season the chicken
- Trim the fat from the chicken thighs.
- Coat the chicken with the kosher salt, black pepper, garlic powder and paprika.
- Step 2
Cook the chicken
- Spray a hot pan with the cooking spray and cook the chicken thighs until golden and cooked through.
- Let the chicken rest, then slice it thinly.
- Step 3
Make the pesto
- Blend the parsley, basil, parmesan, olive oil, garlic, lemon juice, salt, pepper and walnuts until smooth.
- Add the water gradually until the desired consistency is reached.
- Step 4
Prepare the baguettes
- Hollow out the interior of the baguettes completely.
- Cut each baguette into 3 segments.
- Step 5
Assemble the subs
- Spread the pesto inside each hollowed segment.
- Fill with the sliced chicken and top with the provolone slices.
- Step 6
Melt the cheese
- Bake or grill the subs until the cheese is melted and the bread is toasted.
most cooked first