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 savory panini that perfectly marries herb-roasted vegetables with lean grilled chicken, tangy feta cheese, and vibrant basil pesto spread pressed between hearty whole grain bread slices. This delicious, crunchy, and melty combination delivers a balanced meal of taste and texture.

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NUTRITION

533kcal
Protein
41.6g
Fat
20.6g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

2 slices Whole Grain Bread

1/4 medium Eggplant (roasted)

1/4 medium Zucchini (roasted)

1/4 medium Red Bell Pepper (roasted)

2 Tomato slices

1 tablespoon Basil Pesto

1 ounce Feta Cheese

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PREPARATION

  • 1

    Preheat your panini press or grill pan over medium heat.

  • 2

    Prepare the vegetables by slicing eggplant, zucchini, and red bell pepper. Toss lightly in olive oil (optional) with salt, pepper, and dried herbs, then roast them in a preheated oven at 400°F for about 15-20 minutes until tender and slightly caramelized.

  • 3

    While the vegetables roast, season the chicken breast with salt, pepper, and a sprinkle of dried Italian herbs. Grill the chicken until fully cooked, approximately 6-8 minutes per side, then slice thinly.

  • 4

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

  • 5

    Layer the roasted vegetables, tomato slices, and grilled chicken on one slice of bread. Sprinkle crumbled feta cheese over the top.

  • 6

    Close the sandwich with the second slice, pesto-side down, and place it in the panini press or grill pan. Press and cook for 4-5 minutes until the bread is golden and the filling is warmed through.

  • 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

Enjoy a savory panini that perfectly marries herb-roasted vegetables with lean grilled chicken, tangy feta cheese, and vibrant basil pesto spread pressed between hearty whole grain bread slices. This delicious, crunchy, and melty combination delivers a balanced meal of taste and texture.

NUTRITION

533kcal
Protein
41.6g
Fat
20.6g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

2 slices Whole Grain Bread

1/4 medium Eggplant (roasted)

1/4 medium Zucchini (roasted)

1/4 medium Red Bell Pepper (roasted)

2 Tomato slices

1 tablespoon Basil Pesto

1 ounce Feta Cheese

PREPARATION

  • 1

    Preheat your panini press or grill pan over medium heat.

  • 2

    Prepare the vegetables by slicing eggplant, zucchini, and red bell pepper. Toss lightly in olive oil (optional) with salt, pepper, and dried herbs, then roast them in a preheated oven at 400°F for about 15-20 minutes until tender and slightly caramelized.

  • 3

    While the vegetables roast, season the chicken breast with salt, pepper, and a sprinkle of dried Italian herbs. Grill the chicken until fully cooked, approximately 6-8 minutes per side, then slice thinly.

  • 4

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

  • 5

    Layer the roasted vegetables, tomato slices, and grilled chicken on one slice of bread. Sprinkle crumbled feta cheese over the top.

  • 6

    Close the sandwich with the second slice, pesto-side down, and place it in the panini press or grill pan. Press and cook for 4-5 minutes until the bread is golden and the filling is warmed through.

  • 7

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