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

Savor the delightful union of herb-roasted vegetables, tender grilled chicken, and a bright basil pesto pressed between hearty whole grain bread. This panini melds smoky, savory, and fresh notes into one balanced meal perfect for breakfast, lunch, or dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

452kcal
Protein
46.1g
Fat
13.3g
Carbs
45.9g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

2 slices Whole Grain Bread

1/4 red bell pepper (roasted)

1/2 medium zucchini (roasted)

1/4 red onion (roasted)

1 tbsp Basil Pesto Sauce

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F. Slice red bell pepper, zucchini, and red onion into even pieces. Toss them in a little olive oil, salt, pepper, and your favorite dried herbs.

  • 2

    Spread the vegetables on a baking sheet and roast for about 15-20 minutes until tender and slightly charred.

  • 3

    While the vegetables roast, grill the chicken breast until cooked through and lightly seasoned, then slice it into thin pieces.

  • 4

    Lightly toast the whole grain bread slices. Spread basil pesto evenly on one side of each slice.

  • 5

    Layer the roasted vegetables and grilled chicken on one slice, then top with the second slice, pesto side down.

  • 6

    Press the assembled sandwich in a panini press or use a skillet to grill both sides until the bread is golden and the filling is warmed through.

  • 7

    Slice 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

Savor the delightful union of herb-roasted vegetables, tender grilled chicken, and a bright basil pesto pressed between hearty whole grain bread. This panini melds smoky, savory, and fresh notes into one balanced meal perfect for breakfast, lunch, or dinner.

NUTRITION

452kcal
Protein
46.1g
Fat
13.3g
Carbs
45.9g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

2 slices Whole Grain Bread

1/4 red bell pepper (roasted)

1/2 medium zucchini (roasted)

1/4 red onion (roasted)

1 tbsp Basil Pesto Sauce

PREPARATION

  • 1

    Preheat your oven to 400°F. Slice red bell pepper, zucchini, and red onion into even pieces. Toss them in a little olive oil, salt, pepper, and your favorite dried herbs.

  • 2

    Spread the vegetables on a baking sheet and roast for about 15-20 minutes until tender and slightly charred.

  • 3

    While the vegetables roast, grill the chicken breast until cooked through and lightly seasoned, then slice it into thin pieces.

  • 4

    Lightly toast the whole grain bread slices. Spread basil pesto evenly on one side of each slice.

  • 5

    Layer the roasted vegetables and grilled chicken on one slice, then top with the second slice, pesto side down.

  • 6

    Press the assembled sandwich in a panini press or use a skillet to grill both sides until the bread is golden and the filling is warmed through.

  • 7

    Slice in half and serve warm.