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

Enjoy a satisfying panini filled with juicy grilled chicken, herb-roasted vegetables, and melty low-fat mozzarella, all brought together with a vibrant basil pesto spread on hearty whole-grain bread. This panini offers a delightful balance of flavors and textures, ideal for a nutritious midday meal.

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NUTRITION

565kcal
Protein
43.6g
Fat
23.2g
Carbs
48.4g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole-Grain Bread

3 ounces Grilled Chicken Breast

1 ounce Low-Fat Mozzarella Cheese

1/2 medium Red Bell Pepper

1/2 small Zucchini

1/2 small Eggplant

2 tablespoons Basil Pesto

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Chop the red bell pepper, zucchini, and eggplant into bite-sized pieces. Toss them with olive oil, salt, and pepper.

  • 3

    Spread the vegetables in a single layer on a baking sheet and roast for 12-15 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, grill the chicken breast until fully cooked, then slice thinly.

  • 5

    Lightly toast the whole-grain bread slices. Spread basil pesto on one side of each slice.

  • 6

    Layer the roasted vegetables, grilled chicken slices, and low-fat mozzarella on one slice. Top with the other slice, pesto side down.

  • 7

    Press the sandwich in a panini press or grill on a skillet with a weighted lid until the cheese begins to melt and the bread is crisp.

  • 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

Enjoy a satisfying panini filled with juicy grilled chicken, herb-roasted vegetables, and melty low-fat mozzarella, all brought together with a vibrant basil pesto spread on hearty whole-grain bread. This panini offers a delightful balance of flavors and textures, ideal for a nutritious midday meal.

NUTRITION

565kcal
Protein
43.6g
Fat
23.2g
Carbs
48.4g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole-Grain Bread

3 ounces Grilled Chicken Breast

1 ounce Low-Fat Mozzarella Cheese

1/2 medium Red Bell Pepper

1/2 small Zucchini

1/2 small Eggplant

2 tablespoons Basil Pesto

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Chop the red bell pepper, zucchini, and eggplant into bite-sized pieces. Toss them with olive oil, salt, and pepper.

  • 3

    Spread the vegetables in a single layer on a baking sheet and roast for 12-15 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, grill the chicken breast until fully cooked, then slice thinly.

  • 5

    Lightly toast the whole-grain bread slices. Spread basil pesto on one side of each slice.

  • 6

    Layer the roasted vegetables, grilled chicken slices, and low-fat mozzarella on one slice. Top with the other slice, pesto side down.

  • 7

    Press the sandwich in a panini press or grill on a skillet with a weighted lid until the cheese begins to melt and the bread is crisp.

  • 8

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