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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! 

Notes

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