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Photo of Chargrilled chicken pesto club by WW

Chargrilled chicken pesto club

Total Time
15 min
15 min


Skinless chicken breast

500 g, tenderloins

Basil pesto

¼ cup(s)

Red capsicum

½ medium, thinly sliced

Wholegrain bread

8 slice(s), (8 x 35g slices)

Iceberg lettuce

2 cup(s), shredded, (120g), shredded


1 medium, grated


2 medium, Roma variety, sliced

Red onion

1 small, thinly sliced

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a chargrill or barbecue with oil and preheat over medium-high heat. Combine chicken and pesto in a bowl. Season with pepper. Toss to coat. Cook chicken for 3–4 minutes each side or until cooked through. Transfer to a plate.
  2. Cook capsicum, turning, for 1–2 minutes or until just tender. Transfer to plate with chicken.
  3. Top 4 bread slices with lettuce, carrot and tomatoes. Place 2 tenderloins on each sandwich. Top with onion and capsicum. Season with salt and pepper. Sandwich with remaining bread slices. Cut in half to serve.


SERVING SUGGESTION: Baby spinach leaves, plus low-fat whole-egg mayonnaise. TIPS: To save time, you can use shredded carrot sold in packets in the fresh produce section of most supermarkets. Add it: 4 x 21g slices reduced-fat tasty cheese in Step 2. Swap it: Chicken for un-crumbed lean turkey breast schnitzel.