Use jarred pesto, or make your own.
It's easy, and of course delicious, and serves just as well for a light, protein-rich supper.
RECIPE: Chicken, Arugula and Red Pepper on Focaccia
Makes one sandwich
1 five-inch square whole-wheat focaccia, split in half, or two slices whole wheat bread
1 T pesto
2 - 3 ounces cooked chicken
1 T grated carrots
Arugula or spinach leaves, however many you want
Slices of jarred, roasted red pepper, patted dry
Toast the bread lightly, if desired. Spread each side with some of the pesto. Add a layer of chicken slices, the grated carrots, greens and finally, the red pepper slices. Put top piece of bread on the sandwich, cut in half, and serve!
Adapted from Recipes for Health in The New York Times (photo is theirs)