You can eat this Grilled Chicken Panini with Greek Yogurt Pesto Spread for lunch or dinner. It tastes great and fills you up. The tangy and herbaceous Greek yogurt pesto spread goes well with the grilled chicken and melted mozzarella cheese.

Ingredients: 2 boneless, skinless chicken breasts. 1/4 cup Greek yogurt. 2 tablespoons pesto sauce. 4 slices of your favorite bread. 2 slices of mozzarella cheese. 1/2 red bell pepper, thinly sliced. 1/2 red onion, thinly sliced. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Preheat your grill or grill pan over medium-high heat. Season the chicken breasts with salt, pepper, and a drizzle of olive oil. Grill the chicken for about 5-6 minutes per side, or until fully cooked and nicely charred. Remove from heat and let it rest for a few minutes before slicing. In a small bowl, mix Greek yogurt and pesto sauce to make the spread. Spread the yogurt-pesto mixture on two slices of bread. Layer the sliced grilled chicken, mozzarella cheese, red bell pepper, and red onion on the bread slices. Top with the remaining bread slices to create sandwiches. Brush the outside of the sandwiches with olive oil. Place the sandwiches in a panini press or on a grill pan. Grill for 3-4 minutes, or until the bread is toasted, and the cheese is melted. Slice the paninis in half and serve hot. Enjoy your delicious Grilled Chicken Panini with Greek Yogurt Pesto Spread!