Serves 4

Here’s an easy way to change up your everyday chicken prep. By adding pesto and a brioche bun, this quick meal will be a homerun!


2 boneless, skinless chicken breasts
Salt and pepper
Olive oil

Pesto sauce
2 Roma or small tomatoes
8 brioche buns, sliced in half

Rub the chicken breasts with olive oil and season with salt and pepper. Grill the breasts on an outdoor grill on medium high heat for about 5-7 minutes on either side, depending on thickness. Don’t overcook or it will become dried out. If using a stove top grill pan, cook for about the same length of time or until the chicken is no longer pink but still juicy.

While the chicken is cooking, slice the tomatoes so you have 8 pieces.

Prepare my pesto sauce. This sauce can be made in batches and kept in fridge or frozen until ready to use. 

Remove the chicken from the grill and slit the breasts lengthwise and then in half so you have 8 pieces.

Spread a generous amount of pesto on the top and bottom of each brioche piece. Add a piece of chicken, top with the tomato and the bun. Repeat until you have 8 sliders.

Serve hot or cold