YOUR SOLIN GENERATED RECIPE
Herb-Marinated Grilled Vegetable Sandwich with Pesto
Savor a vibrant medley of herb-marinated grilled vegetables layered with tender, grilled chicken breast and finished with a creamy basil pesto, all nestled between hearty whole grain bread. This sandwich delivers an appetizing balance of smoky flavor, fresh garden crispness, and rich herbal notes, perfect for a satisfying and well-rounded meal.
INGREDIENTS
2 slices Whole Grain Bread (70g total)
3 ounces Grilled Chicken Breast (85g)
1 Portobello Mushroom (100g)
1/2 medium Zucchini (56g)
1/2 medium Red Bell Pepper (60g)
2 tbsp Basil Pesto (30g)
PREPARATION
Preheat your grill or grill pan to medium-high heat.
Slice the portobello mushroom, zucchini, and red bell pepper into even pieces. Lightly brush them with a little water or a touch of olive oil if desired.
Grill the portobello mushroom, zucchini, and red bell pepper for 3-4 minutes per side until tender and slightly charred. Set aside.
Season the chicken breast lightly with salt, pepper, and your favorite dried herbs. Grill the chicken breast for about 6-7 minutes per side until fully cooked. Let it rest for a few minutes, then slice thinly.
Toast the whole grain bread lightly on the grill or in a toaster.
Spread basil pesto evenly on both slices of toasted bread.
Layer the grilled portobello mushroom, zucchini, and red bell pepper on one slice of bread, then add the sliced grilled chicken breast.
Top with the second slice of bread, pesto side down, and press gently.
Cut the sandwich in half and serve immediately, enjoying the blend of smoky grilled veggies, tender chicken, and vibrant pesto.