Herb-Roasted Vegetable Pesto Panini with Grilled Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Vegetable Pesto Panini with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Pesto Panini with Grilled Chicken

Enjoy a flavorful panini layered with herb-roasted vegetables, fresh spinach, and a savory basil pesto spread, complemented by lean grilled chicken breast. This balanced creation provides a harmonious blend of textures and a burst of Mediterranean-inspired taste, perfect for any meal of the day.

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NUTRITION

420kcal
Protein
38g
Fat
14g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread

3 ounces Grilled Chicken Breast

1 cup Mixed Roasted Vegetables

1 tablespoon Basil Pesto

1 cup Fresh Spinach

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PREPARATION

  • 1

    Preheat your grill or stovetop grill pan over medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and a drizzle of olive oil, then grill for about 5-6 minutes per side until fully cooked. Let it rest and then slice thinly.

  • 3

    Meanwhile, preheat your oven to 400°F. Toss the mixed vegetables (such as bell peppers, zucchini, and red onions) with a dash of olive oil, salt, and herbs, and roast for about 15-20 minutes until tender and slightly charred.

  • 4

    Spread basil pesto on one side of each bread slice. On one slice, layer fresh spinach, roasted vegetables, and the sliced grilled chicken breast.

  • 5

    Assemble the panini by topping with the second slice of bread (pesto side down) and press gently. Optional: Toast the assembled panini in a panini press or skillet for 2-3 minutes per side until the bread is golden and crispy.

  • 6

    Slice in half and serve warm.

Herb-Roasted Vegetable Pesto Panini with Grilled Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Vegetable Pesto Panini with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Pesto Panini with Grilled Chicken

Enjoy a flavorful panini layered with herb-roasted vegetables, fresh spinach, and a savory basil pesto spread, complemented by lean grilled chicken breast. This balanced creation provides a harmonious blend of textures and a burst of Mediterranean-inspired taste, perfect for any meal of the day.

NUTRITION

420kcal
Protein
38g
Fat
14g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread

3 ounces Grilled Chicken Breast

1 cup Mixed Roasted Vegetables

1 tablespoon Basil Pesto

1 cup Fresh Spinach

PREPARATION

  • 1

    Preheat your grill or stovetop grill pan over medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and a drizzle of olive oil, then grill for about 5-6 minutes per side until fully cooked. Let it rest and then slice thinly.

  • 3

    Meanwhile, preheat your oven to 400°F. Toss the mixed vegetables (such as bell peppers, zucchini, and red onions) with a dash of olive oil, salt, and herbs, and roast for about 15-20 minutes until tender and slightly charred.

  • 4

    Spread basil pesto on one side of each bread slice. On one slice, layer fresh spinach, roasted vegetables, and the sliced grilled chicken breast.

  • 5

    Assemble the panini by topping with the second slice of bread (pesto side down) and press gently. Optional: Toast the assembled panini in a panini press or skillet for 2-3 minutes per side until the bread is golden and crispy.

  • 6

    Slice in half and serve warm.