The Best Pesto Chicken Subs
The Best Pesto Chicken Subs
Ingredients
For the Chicken
- 1.5 kg chicken thighs, trimmed
- 1 1/2 tablespoons kosher salt
- 1 tablespoon black pepper
- 3 tablespoons garlic powder
- 2 tablespoons paprika
- as needed cooking spray, (avocado oil recommended)
For the Lower Calorie Pesto
- 1 cup parsley, packed
- 3 cups basil, packed
- 95 g Parmesan cheese
- 1/4 cup olive oil
- 3-4 cloves garlic
- 1 lemon, juice of
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup pine nuts or walnuts
- 2-4 tablespoons water, depending on desired consistency
For Assembly
- 16 slices Provolone or Swiss cheese, low ultra-thin sliced
- 4 baguettes, fully hollowed out interior, cut into 3 segments each
Instructions
- 1
Preheat your oven to 200°C (400°F). Place the trimmed chicken thighs into a large bowl. Season the chicken with 1 1/2 tablespoons of kosher salt, 1 tablespoon of black pepper, 3 tablespoons of garlic powder, and 2 tablespoons of paprika. Mix thoroughly to ensure all pieces are evenly coated.
⏱️ 5 min•🌡️ 200
- 2
Spray a baking sheet with cooking spray. Arrange the seasoned chicken thighs on the prepared baking sheet in a single layer. Bake for 20 minutes.
⏱️ 20 min•🌡️ 200 - 3
Flip the chicken thighs and continue baking for another 15 minutes, or until cooked through and the internal temperature reaches 74°C (165°F).
⏱️ 15 min•🌡️ 200
- 4
Once cooked, remove the chicken from the oven and shred it using two forks or a stand mixer with the paddle attachment.
⏱️ 5 min
- 5
While the chicken is baking, prepare the pesto. In a food processor, combine 1 cup packed parsley, 3 cups packed basil, 95g Parmesan cheese, 1/4 cup olive oil, 3-4 cloves garlic, the juice of 1 lemon, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/4 cup pine nuts or walnuts. Blend until a smooth consistency is achieved.
⏱️ 7 min
- 6
Add 2-4 tablespoons of water to the pesto as needed, blending again, until your desired consistency is reached.
⏱️ 1 min
- 7
Take the 4 baguettes and ensure their interiors are fully hollowed out. Cut each baguette into 3 equal segments, creating 12 sub rolls.
⏱️ 5 min
- 8
Evenly distribute the shredded chicken among the 12 baguette segments. Spoon a generous amount of the prepared pesto over the chicken in each sub.
⏱️ 3 min
- 9
Place the 16 slices of low ultra-thin sliced Provolone or Swiss cheese on top of the pesto and chicken, distributing them evenly across all 12 subs.
⏱️ 1 min
- 10
Place the assembled subs on a baking sheet and bake in the preheated oven at 200°C (400°F) for 5-7 minutes, or until the cheese is melted and bubbly.
⏱️ 7 min•🌡️ 200
- 11
Remove from the oven and serve immediately.
Kitchen Tools
Nutrition Facts (per serving)
The Best Pesto Chicken Subs
For the Chicken
- 1.5 kg chicken thighs, trimmed
- 1 1/2 tablespoons kosher salt
- 1 tablespoon black pepper
- 3 tablespoons garlic powder
- 2 tablespoons paprika
- as needed cooking spray, (avocado oil recommended)
For the Lower Calorie Pesto
- 1 cup parsley, packed
- 3 cups basil, packed
- 95 g Parmesan cheese
- 1/4 cup olive oil
- 3-4 cloves garlic
- 1 lemon, juice of
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup pine nuts or walnuts
- 2-4 tablespoons water, depending on desired consistency
For Assembly
- 16 slices Provolone or Swiss cheese, low ultra-thin sliced
- 4 baguettes, fully hollowed out interior, cut into 3 segments each
Instructions
- 1
Preheat your oven to 200°C (400°F). Place the trimmed chicken thighs into a large bowl. Season the chicken with 1 1/2 tablespoons of kosher salt, 1 tablespoon of black pepper, 3 tablespoons of garlic powder, and 2 tablespoons of paprika. Mix thoroughly to ensure all pieces are evenly coated.
⏱️ 5 min•🌡️ 200 - 2
Spray a baking sheet with cooking spray. Arrange the seasoned chicken thighs on the prepared baking sheet in a single layer. Bake for 20 minutes.
⏱️ 20 min•🌡️ 200 - 3
Flip the chicken thighs and continue baking for another 15 minutes, or until cooked through and the internal temperature reaches 74°C (165°F).
⏱️ 15 min•🌡️ 200 - 4
Once cooked, remove the chicken from the oven and shred it using two forks or a stand mixer with the paddle attachment.
⏱️ 5 min - 5
While the chicken is baking, prepare the pesto. In a food processor, combine 1 cup packed parsley, 3 cups packed basil, 95g Parmesan cheese, 1/4 cup olive oil, 3-4 cloves garlic, the juice of 1 lemon, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/4 cup pine nuts or walnuts. Blend until a smooth consistency is achieved.
⏱️ 7 min - 6
Add 2-4 tablespoons of water to the pesto as needed, blending again, until your desired consistency is reached.
⏱️ 1 min - 7
Take the 4 baguettes and ensure their interiors are fully hollowed out. Cut each baguette into 3 equal segments, creating 12 sub rolls.
⏱️ 5 min - 8
Evenly distribute the shredded chicken among the 12 baguette segments. Spoon a generous amount of the prepared pesto over the chicken in each sub.
⏱️ 3 min - 9
Place the 16 slices of low ultra-thin sliced Provolone or Swiss cheese on top of the pesto and chicken, distributing them evenly across all 12 subs.
⏱️ 1 min - 10
Place the assembled subs on a baking sheet and bake in the preheated oven at 200°C (400°F) for 5-7 minutes, or until the cheese is melted and bubbly.
⏱️ 7 min•🌡️ 200 - 11
Remove from the oven and serve immediately.