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 a deliciously balanced panini featuring a melange of herb-roasted vegetables layered with creamy fresh mozzarella and a vibrant basil pesto, all pressed between hearty slices of whole wheat panini bread with a lean protein boost from grilled chicken breast. This nutritious and flavor-packed panini offers a satisfying crunch, aromatic herbs, and the perfect mix of textures to delight your palate.

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NUTRITION

532kcal
Protein
44g
Fat
21g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Panini Bread

3 ounces Grilled Chicken Breast

1 ounce Fresh Mozzarella

1/3 cup Assorted Roasted Vegetables

1.5 tbsp Basil Pesto

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium heat and season the chicken breast with a pinch of salt and pepper.

  • 2

    Grill the chicken breast for about 5-6 minutes per side until fully cooked and nicely marked. Let it rest for a few minutes before slicing thinly.

  • 3

    Meanwhile, preheat your oven to 425°F. Toss diced zucchini, red bell pepper, and eggplant with a drizzle of olive oil, salt, and your favorite dried herbs. Roast for about 15-20 minutes until tender and slightly charred.

  • 4

    Assemble the panini by spreading the basil pesto evenly over one side of each slice of bread.

  • 5

    Layer the sliced grilled chicken, roasted vegetables, and fresh mozzarella on one of the bread slices.

  • 6

    Top with the second slice of bread pesto side down.

  • 7

    Heat a panini press or a non-stick skillet over medium heat. Grill the assembled sandwich for 3-4 minutes per side, pressing down gently, until the bread is golden and the mozzarella starts to soften.

  • 8

    Remove from heat, 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 a deliciously balanced panini featuring a melange of herb-roasted vegetables layered with creamy fresh mozzarella and a vibrant basil pesto, all pressed between hearty slices of whole wheat panini bread with a lean protein boost from grilled chicken breast. This nutritious and flavor-packed panini offers a satisfying crunch, aromatic herbs, and the perfect mix of textures to delight your palate.

NUTRITION

532kcal
Protein
44g
Fat
21g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Panini Bread

3 ounces Grilled Chicken Breast

1 ounce Fresh Mozzarella

1/3 cup Assorted Roasted Vegetables

1.5 tbsp Basil Pesto

PREPARATION

  • 1

    Preheat your grill or grill pan over medium heat and season the chicken breast with a pinch of salt and pepper.

  • 2

    Grill the chicken breast for about 5-6 minutes per side until fully cooked and nicely marked. Let it rest for a few minutes before slicing thinly.

  • 3

    Meanwhile, preheat your oven to 425°F. Toss diced zucchini, red bell pepper, and eggplant with a drizzle of olive oil, salt, and your favorite dried herbs. Roast for about 15-20 minutes until tender and slightly charred.

  • 4

    Assemble the panini by spreading the basil pesto evenly over one side of each slice of bread.

  • 5

    Layer the sliced grilled chicken, roasted vegetables, and fresh mozzarella on one of the bread slices.

  • 6

    Top with the second slice of bread pesto side down.

  • 7

    Heat a panini press or a non-stick skillet over medium heat. Grill the assembled sandwich for 3-4 minutes per side, pressing down gently, until the bread is golden and the mozzarella starts to soften.

  • 8

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