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 vibrant panini filled with herb-roasted vegetables, grilled chicken, and a burst of basil pesto, all nestled between hearty whole grain bread slices. This delightful sandwich features roasted eggplant, zucchini, and red bell pepper complemented by lean chicken and fresh spinach, delivering a medley of flavors and textures perfect for any meal of the day.

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NUTRITION

530kcal
Protein
49.4g
Fat
21.1g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread

2 tablespoons Basil Pesto

1/2 cup Herb-Roasted Mixed Vegetables

4 ounces Grilled Chicken Breast

1/2 cup Fresh Spinach Leaves

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PREPARATION

  • 1

    Preheat the oven to 400°F. Toss diced eggplant, zucchini, and red bell pepper with a drizzle of olive oil, salt, pepper, and mixed herbs, then roast on a baking sheet for about 20 minutes until tender and slightly caramelized.

  • 2

    While the vegetables roast, season a 4-ounce chicken breast with salt and pepper and grill on a medium-high heat grill or grill pan for 5-6 minutes per side until fully cooked. Once done, let it rest for a few minutes before slicing.

  • 3

    Assemble the panini by spreading 1 tablespoon of basil pesto on each slice of whole grain bread. Layer with a handful of fresh spinach leaves, roasted vegetables, and sliced grilled chicken.

  • 4

    Press the sandwich in a panini press or grill in a heated skillet with a weight on top until the bread is crisp and golden and the ingredients are well-heated, about 3-4 minutes per side.

  • 5

    Remove from heat, slice, 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 vibrant panini filled with herb-roasted vegetables, grilled chicken, and a burst of basil pesto, all nestled between hearty whole grain bread slices. This delightful sandwich features roasted eggplant, zucchini, and red bell pepper complemented by lean chicken and fresh spinach, delivering a medley of flavors and textures perfect for any meal of the day.

NUTRITION

530kcal
Protein
49.4g
Fat
21.1g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread

2 tablespoons Basil Pesto

1/2 cup Herb-Roasted Mixed Vegetables

4 ounces Grilled Chicken Breast

1/2 cup Fresh Spinach Leaves

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss diced eggplant, zucchini, and red bell pepper with a drizzle of olive oil, salt, pepper, and mixed herbs, then roast on a baking sheet for about 20 minutes until tender and slightly caramelized.

  • 2

    While the vegetables roast, season a 4-ounce chicken breast with salt and pepper and grill on a medium-high heat grill or grill pan for 5-6 minutes per side until fully cooked. Once done, let it rest for a few minutes before slicing.

  • 3

    Assemble the panini by spreading 1 tablespoon of basil pesto on each slice of whole grain bread. Layer with a handful of fresh spinach leaves, roasted vegetables, and sliced grilled chicken.

  • 4

    Press the sandwich in a panini press or grill in a heated skillet with a weight on top until the bread is crisp and golden and the ingredients are well-heated, about 3-4 minutes per side.

  • 5

    Remove from heat, slice, and serve warm.