YOUR SOLIN GENERATED RECIPE
Herb-Roasted Vegetable Pesto Panini
A scrumptiously light yet satisfying panini featuring herb-roasted vegetables, tender grilled chicken, and melty low-fat mozzarella all elevated by a vibrant basil pesto. This meal is perfect for lunch or dinner when you're seeking a balance of savory flavors and a protein-packed bite with a satisfying crunch.
INGREDIENTS
2 slices Whole Grain Bread
3 oz Grilled Chicken Breast
1 portion Low-Fat Mozzarella (approx 1/3 cup)
1/2 cup Roasted Mixed Vegetables
2 tbsp Basil Pesto
PREPARATION
Preheat a grill pan or skillet over medium heat.
Lightly toast the whole grain bread slices until they are just crisp.
Grill the chicken breast until cooked through and slice it into thin pieces.
Roast your choice of mixed vegetables (such as zucchini, red bell pepper, and red onion) in a preheated oven at 400°F for about 15-20 minutes until tender and slightly charred, then lightly season with herbs.
Spread basil pesto evenly onto each slice of toasted bread.
Layer the grilled chicken, roasted vegetables, and low-fat mozzarella onto one slice of bread.
Top with the second slice, pesto side down, and press gently.
Optionally, return the assembled panini to the grill pan and press with a panini press or a weight for 3-4 minutes until the cheese begins to melt and the sandwich is heated through.