Quick & Easy Caprese Chicken Melt for Busy Weeknights

When you’re short on time but craving something fresh and satisfying, the Caprese Chicken Melt is the perfect go-to.

Juicy chicken, ripe tomatoes, pesto, and melted mozzarella come together in a simple, protein-packed meal that feels both nourishing and indulgent.

It’s quick to make, easy to reheat, and ideal for hospitality professionals who need balanced fuel between long shifts.

Ingredients

Servings 01

2 large slice (5" x 2-1/2" x 1") [70 g] Sour Dough Bread

1 small piece (yield after cooking, bone removed) [32 g] Rotisserie Chicken (Thinly sliced)

2 oz [56.7 g] Mozzarella Cheese (Part Skim Milk)

0.5 1 medium [74 g] Tomatoes (Roma) (Thinly sliced )

0.25 onion (small) [37 g] Red Onions (Thinly sliced )

1 tbsp [15 g] Balsamic Glaze

2 tbsp [10 g] Nutritional Yeast

0.25 tbsp [3.5 g] Pesto Sauce

1.5 cups, halves [228 g] Strawberries

Directions

01. Preheat oven to 350 degrees F (176 degrees C).

02. In a small bowl, mix the nutritional yeast with the balsamic glaze. Set aside.

03. Spread half of the balsamic glaze on a slice of sourdough bread, then top it with chicken, tomatoes, onions, and mozzarella cheese. Spread the remaining balsamic glaze on a second slice of sourdough bread and place it on top to form the sandwich.

04. Spread the pesto on the top slice of the sandwich bread. Bake in a non-stick baking pan for 10 to 15 minutes until the cheese is melted and the bread is toasted.

05. Serve with sliced strawberries.

Calories: 604.25 Fat: 18.54 g Carbs: 65.72 g Protein: 37.36 g Fibre: 11.86 g Sugar: 15.9 g