Pesto Cottage Cheese & Zucchini Sandwich

This pesto cottage cheese and zucchini sandwich is the healthy and delicious lunch you need for a healthy reset or to change up your lunch routine.

The Deets:
This pesto cottage cheese and zucchini sandwich is the ultimate choice for a healthy and delicious lunch that will leave you feeling satisfied and energized. Whether you’re looking for a fresh start to reset your eating habits or simply want to bring some excitement to your midday meals, this sandwich has you covered. It’s piled high with fresh zucchini, peppery arugula, juicy cherry tomatoes, and tender, flavorful sliced chicken thighs. The star of the show is the creamy, flavorful pesto made with Breakstone cottage cheese, which ties all the ingredients together perfectly. I’m always on the lookout for creative ways to incorporate cottage cheese into recipes because it’s not only incredibly delicious but also a fantastic source of protein. It’s a game-changer in the kitchen, adding creaminess and richness to any dish while keeping it light and healthy. This sandwich is packed with protein and will leave feeing very satisfied. If you give this recipe a try, I’d love to hear how it turned out! Leave a comment below and let me know your thoughts! Don’t forget to check out more recipes here for even more inspiration.

Here’s how to make it:

• Sandwiches

Pesto cottage cheese and zucchini sandwich

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Ingredients

The cottage cheese pesto:

• ▢ 1 cup Breakstones Cottage Cheese
• ▢ 3/4 cup  Fresh basil leaves
• ▢ 1 tbsp Pine nuts
• ▢ 1 Clove of garlic, minced
• ▢ 1/3 cup Grated parmesan
• ▢ Sea salt
• ▢ Pepper

The Rest:

• ▢ Bread of choice
• ▢ 1 Chicken thigh per sandwich
• ▢ 1 Zucchini
• ▢ Olive oil
• ▢ 1 Clove of garlic, minced
• ▢ A few sliced cherry tomatoes
• ▢ Sea salt
• ▢ Pepper
• ▢ Arugula

Instructions 

• Preheat oven to 400. Coat chicken thigh in oil and season with salt and pepper. Cook for about 25 min or until chicken reaches an internal temperature of 165. Slice into strips.
• Meanwhile, blend ingredients for the cottage cheese pesto in a food processor. Season to taste. 
• Thinly slice zucchini and add to a skillet with olive oil, minced garlic, salt and pepper. Cook on medium heat for about 12-15 min or until zucchini has softened and browned. 
• Toast bread and spread cottage cheese dip on both slices. Add zucchini, chicken, cherry tomatoes and arugula. Enjoy! 

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Notes

Note: Dip can be made ahead and kept in the fridge to eat all week.