Herb-Roasted Vegetable Sandwich with Garlic Aioli

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

Herb-Roasted Vegetable Sandwich with Garlic Aioli

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Sandwich with Garlic Aioli

Enjoy a hearty yet light sandwich featuring succulent grilled chicken paired with a colorful medley of herb-roasted eggplant, red bell pepper, and zucchini, all nestled between toasted whole wheat bread slices and topped with a creamy garlic aioli for a flavor-packed, satisfying meal.

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NUTRITION

398kcal
Protein
38g
Fat
9.3g
Carbs
42.5g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Bread (80g total)

3 ounces Chicken Breast (85g)

1/2 cup Roasted Eggplant (82g)

1/2 cup Roasted Red Bell Pepper (75g)

1/2 cup Roasted Zucchini (85g)

1 tablespoon Garlic Aioli (15g)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the eggplant, red bell pepper, and zucchini into even pieces. Toss them with a drizzle of olive oil, your favorite herbs such as rosemary and thyme, salt, and pepper.

  • 2

    Spread the vegetables on a baking tray and roast in the oven for 20-25 minutes until they are tender and slightly caramelized.

  • 3

    While the vegetables are roasting, season the chicken breast with salt, pepper, and herbs. Grill the chicken over medium heat or cook in a skillet until it reaches an internal temperature of 165°F, about 6-7 minutes per side. Once cooked, slice the chicken thinly.

  • 4

    Toast the whole wheat bread slices until lightly crisp.

  • 5

    Prepare the garlic aioli by mixing a small amount of minced garlic into Greek yogurt. Adjust seasoning with salt, and a squeeze of lemon juice.

  • 6

    Assemble the sandwich by layering the grilled chicken, roasted vegetables, and a drizzle of garlic aioli between the toasted bread slices. Serve immediately.

Herb-Roasted Vegetable Sandwich with Garlic Aioli

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

Herb-Roasted Vegetable Sandwich with Garlic Aioli

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Sandwich with Garlic Aioli

Enjoy a hearty yet light sandwich featuring succulent grilled chicken paired with a colorful medley of herb-roasted eggplant, red bell pepper, and zucchini, all nestled between toasted whole wheat bread slices and topped with a creamy garlic aioli for a flavor-packed, satisfying meal.

NUTRITION

398kcal
Protein
38g
Fat
9.3g
Carbs
42.5g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Bread (80g total)

3 ounces Chicken Breast (85g)

1/2 cup Roasted Eggplant (82g)

1/2 cup Roasted Red Bell Pepper (75g)

1/2 cup Roasted Zucchini (85g)

1 tablespoon Garlic Aioli (15g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the eggplant, red bell pepper, and zucchini into even pieces. Toss them with a drizzle of olive oil, your favorite herbs such as rosemary and thyme, salt, and pepper.

  • 2

    Spread the vegetables on a baking tray and roast in the oven for 20-25 minutes until they are tender and slightly caramelized.

  • 3

    While the vegetables are roasting, season the chicken breast with salt, pepper, and herbs. Grill the chicken over medium heat or cook in a skillet until it reaches an internal temperature of 165°F, about 6-7 minutes per side. Once cooked, slice the chicken thinly.

  • 4

    Toast the whole wheat bread slices until lightly crisp.

  • 5

    Prepare the garlic aioli by mixing a small amount of minced garlic into Greek yogurt. Adjust seasoning with salt, and a squeeze of lemon juice.

  • 6

    Assemble the sandwich by layering the grilled chicken, roasted vegetables, and a drizzle of garlic aioli between the toasted bread slices. Serve immediately.