Herb-Roasted Vegetable Pesto Panini

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Vegetable Pesto Panini

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Pesto Panini

Enjoy a hearty panini featuring tender herb-roasted vegetables, juicy grilled chicken, and fresh mozzarella cheese pressed between slices of whole wheat bread, all complemented by a vibrant basil pesto. Its harmonious blend of flavors makes it perfect for breakfast, lunch, or dinner.

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NUTRITION

508kcal
Protein
48.3g
Fat
21.6g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Bread

3 ounces Grilled Chicken Breast

1 ounce Fresh Mozzarella Cheese (part-skim)

1/2 medium Red Bell Pepper, roasted

1/2 medium Zucchini, roasted

1/2 cup Mushrooms, roasted

1 tablespoon Basil Pesto

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the sliced red bell pepper, zucchini, and mushrooms in a teaspoon of olive oil, a pinch of salt, and your favorite dried herbs. Roast them on a baking sheet for about 15 minutes until tender.

  • 2

    While the vegetables roast, grill the chicken breast seasoned with salt and pepper until fully cooked, about 6-7 minutes per side. Once done, slice the chicken into thin strips.

  • 3

    Lightly toast the whole wheat bread slices in a pan or a toaster.

  • 4

    Spread basil pesto on one side of each bread slice. Layer the roasted vegetables, grilled chicken slices, and fresh mozzarella cheese on one slice. Top with the other slice, pesto side down.

  • 5

    Press the assembled sandwich on a panini press or a skillet weighted with a heavy pan for 3-4 minutes until the cheese begins to melt and the bread is crisp.

  • 6

    Cut the panini in half and serve warm.

Herb-Roasted Vegetable Pesto Panini

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Vegetable Pesto Panini

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Pesto Panini

Enjoy a hearty panini featuring tender herb-roasted vegetables, juicy grilled chicken, and fresh mozzarella cheese pressed between slices of whole wheat bread, all complemented by a vibrant basil pesto. Its harmonious blend of flavors makes it perfect for breakfast, lunch, or dinner.

NUTRITION

508kcal
Protein
48.3g
Fat
21.6g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Bread

3 ounces Grilled Chicken Breast

1 ounce Fresh Mozzarella Cheese (part-skim)

1/2 medium Red Bell Pepper, roasted

1/2 medium Zucchini, roasted

1/2 cup Mushrooms, roasted

1 tablespoon Basil Pesto

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the sliced red bell pepper, zucchini, and mushrooms in a teaspoon of olive oil, a pinch of salt, and your favorite dried herbs. Roast them on a baking sheet for about 15 minutes until tender.

  • 2

    While the vegetables roast, grill the chicken breast seasoned with salt and pepper until fully cooked, about 6-7 minutes per side. Once done, slice the chicken into thin strips.

  • 3

    Lightly toast the whole wheat bread slices in a pan or a toaster.

  • 4

    Spread basil pesto on one side of each bread slice. Layer the roasted vegetables, grilled chicken slices, and fresh mozzarella cheese on one slice. Top with the other slice, pesto side down.

  • 5

    Press the assembled sandwich on a panini press or a skillet weighted with a heavy pan for 3-4 minutes until the cheese begins to melt and the bread is crisp.

  • 6

    Cut the panini in half and serve warm.