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 this vibrant panini that combines herb-roasted vegetables, grilled chicken, and a luscious basil pesto spread between crispy whole grain bread. The smoky roasted veggies and tender chicken come together in perfect harmony with the aromatic pesto, creating a meal that’s as flavorful as it is nutritious.

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NUTRITION

408kcal
Protein
40g
Fat
17.3g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread

3 ounces Grilled Chicken Breast

1 tablespoon Homemade Basil Pesto

1/2 cup Assorted Roasted Vegetables

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Chop your assortment of vegetables (zucchini, red bell pepper, eggplant) into even pieces and toss them with olive oil, salt, and pepper.

  • 3

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

  • 4

    While the vegetables roast, grill or pan-sear the chicken breast until fully cooked, then slice into thin strips.

  • 5

    Lightly toast the whole grain bread slices.

  • 6

    Spread the homemade basil pesto on one side of each bread slice.

  • 7

    Assemble the panini by layering the roasted vegetables, grilled chicken, and an extra drizzle of pesto if desired between the two bread slices.

  • 8

    Press the sandwich in a panini press or grill in a skillet over medium heat until the bread is golden and the ingredients are warmed through.

  • 9

    Slice in half and serve immediately.

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 this vibrant panini that combines herb-roasted vegetables, grilled chicken, and a luscious basil pesto spread between crispy whole grain bread. The smoky roasted veggies and tender chicken come together in perfect harmony with the aromatic pesto, creating a meal that’s as flavorful as it is nutritious.

NUTRITION

408kcal
Protein
40g
Fat
17.3g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread

3 ounces Grilled Chicken Breast

1 tablespoon Homemade Basil Pesto

1/2 cup Assorted Roasted Vegetables

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Chop your assortment of vegetables (zucchini, red bell pepper, eggplant) into even pieces and toss them with olive oil, salt, and pepper.

  • 3

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

  • 4

    While the vegetables roast, grill or pan-sear the chicken breast until fully cooked, then slice into thin strips.

  • 5

    Lightly toast the whole grain bread slices.

  • 6

    Spread the homemade basil pesto on one side of each bread slice.

  • 7

    Assemble the panini by layering the roasted vegetables, grilled chicken, and an extra drizzle of pesto if desired between the two bread slices.

  • 8

    Press the sandwich in a panini press or grill in a skillet over medium heat until the bread is golden and the ingredients are warmed through.

  • 9

    Slice in half and serve immediately.