x
f
x
f
f
f
f

Chicken Pesto Sliders

These Chicken Pesto Sliders are deliciously flavorful, loaded with oil free pesto, easy to make and the perfect grab and go lunch or dinner. They’re easy to assemble, ready in under 30 minutes and great for game day snacks, after soccer practice dinner or on the go. The best part is they use my easy oil free pesto. 

Why you'll love this recipe

  • This recipe is ready in under 30 minutes, start to finish. 
  • Both kids and adults love them! My husband deemed these the best sliders yet and here I thought the Italian Sliders were his #1. 
  • Easily assembled with minimal ingredients and quick clean up. 
  • These Chicken Pesto Sliders are great for game day or a easy weeknight dinner. 

Can you make this ahead of time?

I definitely suggest you make these Chicken Pesto Sliders at the time you’re ready to eat them as they’re delicious straight out of the oven. They do however make the perfect meal prep and are great cold or hot. 

Can you make this recipe gluten and dairy free?

Yes, very easily. To make the Chicken Pesto Sliders gluten free use your favorite gluten free rolls or even bread! Cut them into 12 equal squares. To make this dairy free omit cheese entirely or use a dairy free option like Violife Smoked Provolone.

Can I use chicken breast vs. deli chicken?

Absolutely! While this chicken pesto sliders recipe calls for deli chicken you can swap with cooked chicken breast, shredded chicken breast or even rotisserie chicken. 

OHSNAPMACROS-117

Ingredients and Substitutes:

These are the main ingredients and substitutions. See recipe card below for full ingredients list and instructions for Chicken Pesto Sliders.

Savory Butter Rolls: this recipe uses a 12 pack of King’s Hawaiian Savory Butter Rolls. If you cannot find these you can swap for brioche buns, buttery rolls or any slider buns. 

Deli Meat: for this recipe I am using deli chicken, linked here: Dietz & Watson Southern Fried Chicken Breast. You can also use cooked or grilled chicken breast, shredded chicken or even rotisserie chicken. 

Mozzarella Cheese: this recipe uses Lucerne Low-Moisture Part-Skim Mozzarella cheese slices. You can swap with your favorite flavored cheese or dairy free alternative. 

Pestoby using my Oil Free Pesto you have zero fat added to this recipe. No oil, no nuts and no fat added. Just simple ingredients giving you a bold and flavorful pesto. For the full Oil Free Pesto recipes (double the size) check it out here. You can use your favorite pesto but I strongly suggest you try this one!

OHSNAPMACROS-114

How to make these Chicken Pesto sliders:

Step 1

Pre heat oven to 375 degrees Fahrenheit. Spray a 9×13 inch (or dish large enough to fit all rolls) baking dish with nonstick spray and set aside.

Step 2

Slices Savory Rolls through the center so you have a top and bottom leaving all 12 connected. 

Step 3

Top the bottom rolls evenly with sliced chicken and cheese. Lay four slices of chicken down first and top with the next 4 slices. Lay out 3 slices of cheese towards the top half (viewing the rolls connected by 4) and 3 slice along the bottom so they evenly overlap. 

Step 4

In a food processor or single smoothie blender add basil. spinach, garlic, lemon juice, salt and and pepper and blend until fully combined. 

Step 5

Using a brush top the top of the buns with some of the fresh pesto. Pour the remaining pesto on top of the mozzarella cheese. Place the tops on the rolls. Option: sprinkle with dried minced onion, sesame seeds or everything but the bagel seasoning. 

Step 6

Place the rolls in the baking dish and CUT all 12 into individual rolls. Do this so that it’s easy to pull apart since the meat overlaps and will need to be cut. 

Step 7

Loosely cover the rolls with foil and bake for 15 minutes. Remove the foil and let bake for an additional 5 minutes to crisp the rolls some. 

Step 8

Remove from the oven when the cheese has fully melted and serve. Enjoy your delicious chicken pesto sliders. 

OHSNAPMACROS-116

What to serve with these sliders

Serve with toppings like sweet and spicy pickles, shredded iceberg lettuce and thinly sliced red onion. These Chicken Pesto Sliders are the perfect appetizer or easy weeknight meal.

If you like this recipe be sure to check out some of our other easy sliders!

Yields 

12 Sliders

MyFitnessPal

“ohsnapmacros Chicken Pesto Sliders”

5 from 10 Reviews

Ingredients

Adjust Servings
12 pack Savory Buttery Rolls (King's Hawaiian)
8 slices Deli Chicken (Dietz & Watson Southern Fried)
6 slices Low-Moisture Part-Skim Mozzarella Cheese
1-2 cloves of garlic
1 cup fresh basil
1 cup fresh spinach
1 Tbsp. water
1/4 lemon juiced
Salt and pepper

Nutritional Information

Serving size: 1 slider
140 Calories
5 Fat (g)
15 Carbs (g)
9 Protein (g)
0.1 Dietary Fiber (g)
252 Sodium (mg)

Directions

1.

Pre heat oven to 375 degrees Fahrenheit. Spray a 9x13 inch (or dish large enough to fit all rolls) baking dish with nonstick spray and set aside.
Mark as complete
2.

Slices Buttery Rolls through the center so you have a top and bottom leaving all 12 connected.
Mark as complete
3.

Top the bottom rolls evenly with sliced chicken and cheese. Lay four slices of chicken down first and top with the next 4 slices. Lay out 3 slices of cheese towards the top half (viewing the rolls connected by 4) and 3 slice along the bottom so they evenly overlap.
Mark as complete
4.

In a food processor or single smoothie blender add basil. spinach, garlic, lemon juice, salt and and pepper and blend until fully combined.
Mark as complete
5.

Using a brush top the top of the buns with some of the fresh pesto. Pour the remaining pesto on top of the mozzarella cheese. Place the tops on the rolls. Option: sprinkle with dried minced onion, sesame seeds or everything but the bagel seasoning.
Mark as complete
6.

Place the rolls in the baking dish and CUT all 12 into individual rolls. Do this so that it's easy to pull apart since the meat overlaps and will need to be cut.
Mark as complete
7.

Loosely cover the rolls with foil and bake for 15 minutes. Remove the foil and let bake for an additional 5 minutes to crisp the rolls some.
Mark as complete
8.

Remove from the oven when the cheese has fully melted and serve. Enjoy your delicious chicken pesto sliders.
Mark as complete

10 Comments

  • Patricia Sousa

    These were so simple and delicious!! Thank you!

  • Aubrey Dill

    Trying these tonight! just curious though, about how many grams/ounces of mozzarella should we use? I could not find part skim slices either prepackaged or from my deli. So I’m working with shredded.

  • Megan

    I love this recipe!
    For the lemon juice, it just says “ 1/4 lemon juice” – is it supposed to be “1/4 cup”?
    Thanks!

  • Janie

    After making these can I freeze them for later????

    • daniellelima

      I have not tried freezing them but I imagine they’d be soggy when defrosting. If you try it, please let me know how it worked.

  • Janie

    These look so yummy!!! Can I freeze these for later?

  • Meghan

    I love these sliders and they have become my go-to for busy nights when we need a quick meal between kids practices. They are quick, taste great, and taste good the next day.

Leave a Reply

Your email address will not be published. Required fields are marked *