YOUR SOLIN GENERATED RECIPE
Herb-Marinated Grilled Vegetable Sandwich with Pesto
Enjoy a vibrant, flavor-packed sandwich featuring herb-marinated grilled vegetables paired with succulent grilled chicken breast, all layered on a hearty whole wheat roll and finished with a luscious basil pesto. This sandwich delivers a satisfying balance of savory protein, smoky grilled flavors, and fresh garden crunch in every bite.
INGREDIENTS
1 Whole Wheat Sandwich Roll (60g)
3 ounces Grilled Chicken Breast (85g)
50g Eggplant slices
50g Zucchini slices
50g Red Bell Pepper strips
2 tbsp Basil Pesto (30g)
Herb Marinade (olive oil, lemon juice, garlic, herbs)
PREPARATION
Preheat your grill to medium-high heat.
Slice the eggplant, zucchini, and red bell pepper into even strips. In a bowl, toss the vegetables with the herb marinade.
Grill the marinated vegetables for 3-4 minutes per side until tender and lightly charred.
Grill the chicken breast (previously seasoned with salt, pepper, and additional Italian herbs if desired) for about 5-6 minutes per side, or until fully cooked. Once done, let it rest briefly before slicing.
Slice the whole wheat roll in half and lightly toast it on the grill.
Spread basil pesto on both halves of the roll.
Assemble the sandwich by layering the grilled vegetables and sliced chicken breast on the roll.
Serve immediately and enjoy your nutritious, protein-packed sandwich.