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 this gourmet panini featuring succulent grilled chicken paired with a medley of herb-roasted vegetables and a vibrant, homemade pesto spread. Crunchy whole grain bread gives way to a melange of flavors and textures, making it a satisfying meal perfect for breakfast, lunch, or dinner.

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NUTRITION

412kcal
Protein
42.9g
Fat
14.9g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 slices Whole Grain Bread

1/2 cup roasted Eggplant

1/2 cup roasted Zucchini

1/2 cup roasted Red Bell Pepper

1 tablespoon Homemade Pesto

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss chopped eggplant, zucchini, and red bell pepper with olive oil, salt, and herbs of your choice, then spread on a baking sheet. Roast in the oven for 20-25 minutes until tender and slightly caramelized.

  • 3

    Grill the chicken breast until cooked through and lightly charred. Let it rest and then thinly slice.

  • 4

    Spread the homemade pesto on one side of each slice of whole grain bread.

  • 5

    Layer the roasted vegetables and sliced chicken on one slice of bread, then top with the other slice, pesto side in.

  • 6

    Press the sandwich in a panini press or grill in a skillet with a heavy pan, cooking each side for 3-4 minutes until the bread is golden and the flavors meld together.

  • 7

    Slice the panini 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

Savor this gourmet panini featuring succulent grilled chicken paired with a medley of herb-roasted vegetables and a vibrant, homemade pesto spread. Crunchy whole grain bread gives way to a melange of flavors and textures, making it a satisfying meal perfect for breakfast, lunch, or dinner.

NUTRITION

412kcal
Protein
42.9g
Fat
14.9g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 slices Whole Grain Bread

1/2 cup roasted Eggplant

1/2 cup roasted Zucchini

1/2 cup roasted Red Bell Pepper

1 tablespoon Homemade Pesto

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss chopped eggplant, zucchini, and red bell pepper with olive oil, salt, and herbs of your choice, then spread on a baking sheet. Roast in the oven for 20-25 minutes until tender and slightly caramelized.

  • 3

    Grill the chicken breast until cooked through and lightly charred. Let it rest and then thinly slice.

  • 4

    Spread the homemade pesto on one side of each slice of whole grain bread.

  • 5

    Layer the roasted vegetables and sliced chicken on one slice of bread, then top with the other slice, pesto side in.

  • 6

    Press the sandwich in a panini press or grill in a skillet with a heavy pan, cooking each side for 3-4 minutes until the bread is golden and the flavors meld together.

  • 7

    Slice the panini in half and serve warm.