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 blend of herb-roasted vegetables, tender grilled chicken, and vibrant basil pesto pressed between hearty whole wheat bread slices. This panini boasts a warm, aromatic crust with a melty, flavorful interior — perfect for a balanced, energizing meal any time of day.

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NUTRITION

448kcal
Protein
37g
Fat
13.3g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Bread

3 ounces Grilled Chicken Breast

1 cup Assorted Roasted Vegetables

1 tablespoon Fresh Basil Pesto

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PREPARATION

  • 1

    Preheat a grill pan or skillet over medium heat for the chicken.

  • 2

    Season the chicken breast lightly with salt, pepper, and your favorite herbs, then grill for 5-7 minutes per side until thoroughly cooked. Slice into thin strips.

  • 3

    Meanwhile, toss your chopped red bell pepper, zucchini, and red onion with a drizzle of olive oil, salt, pepper, and herbs. Roast in the oven at 400°F for about 20 minutes until tender and slightly charred.

  • 4

    Spread the basil pesto evenly on one side of each slice of whole wheat bread.

  • 5

    Assemble the panini by layering the roasted vegetables and grilled chicken strips onto one slice of bread. Top with the second slice, pesto side down.

  • 6

    Press the sandwich in a panini press or in a skillet using a heavy pan to grill each side for 3-4 minutes until the bread is golden and crispy.

  • 7

    Remove from heat, 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 blend of herb-roasted vegetables, tender grilled chicken, and vibrant basil pesto pressed between hearty whole wheat bread slices. This panini boasts a warm, aromatic crust with a melty, flavorful interior — perfect for a balanced, energizing meal any time of day.

NUTRITION

448kcal
Protein
37g
Fat
13.3g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Bread

3 ounces Grilled Chicken Breast

1 cup Assorted Roasted Vegetables

1 tablespoon Fresh Basil Pesto

PREPARATION

  • 1

    Preheat a grill pan or skillet over medium heat for the chicken.

  • 2

    Season the chicken breast lightly with salt, pepper, and your favorite herbs, then grill for 5-7 minutes per side until thoroughly cooked. Slice into thin strips.

  • 3

    Meanwhile, toss your chopped red bell pepper, zucchini, and red onion with a drizzle of olive oil, salt, pepper, and herbs. Roast in the oven at 400°F for about 20 minutes until tender and slightly charred.

  • 4

    Spread the basil pesto evenly on one side of each slice of whole wheat bread.

  • 5

    Assemble the panini by layering the roasted vegetables and grilled chicken strips onto one slice of bread. Top with the second slice, pesto side down.

  • 6

    Press the sandwich in a panini press or in a skillet using a heavy pan to grill each side for 3-4 minutes until the bread is golden and crispy.

  • 7

    Remove from heat, slice in half, and serve warm.