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 this vibrant panini featuring herb-roasted zucchini and red bell pepper, layered with tender grilled chicken breast, low-fat mozzarella, and a fresh basil pesto spread on whole grain bread. Each bite offers a balance of savory, smoky, and herbaceous flavors for a deliciously satisfying meal.

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NUTRITION

427kcal
Protein
40.5g
Fat
15.7g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

2 slices Whole Grain Bread

1/2 cup Roasted Zucchini

1/2 cup Roasted Red Bell Pepper

1 tbsp Fresh Basil Pesto

1 oz Low-Fat Mozzarella Cheese

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PREPARATION

  • 1

    Preheat a grill pan or outdoor grill to medium-high heat.

  • 2

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

  • 3

    Preheat the oven to 400°F. Toss chopped zucchini and red bell pepper in a small drizzle of olive oil, salt, and pepper, and roast them on a baking sheet for about 15 minutes, or until tender with slight char.

  • 4

    Lightly toast the whole grain bread slices either on the grill or in a toaster oven.

  • 5

    Spread a thin layer of fresh basil pesto on one side of each bread slice.

  • 6

    Layer the chicken slices, roasted vegetables, and low-fat mozzarella cheese on one slice of bread. Top with the second slice, pesto side down.

  • 7

    Press the assembled sandwich in a panini press or weigh it down in a skillet over medium heat, cooking until the cheese melts slightly and the bread has a crisp, golden exterior.

  • 8

    Remove from heat, slice, 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

Enjoy this vibrant panini featuring herb-roasted zucchini and red bell pepper, layered with tender grilled chicken breast, low-fat mozzarella, and a fresh basil pesto spread on whole grain bread. Each bite offers a balance of savory, smoky, and herbaceous flavors for a deliciously satisfying meal.

NUTRITION

427kcal
Protein
40.5g
Fat
15.7g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

2 slices Whole Grain Bread

1/2 cup Roasted Zucchini

1/2 cup Roasted Red Bell Pepper

1 tbsp Fresh Basil Pesto

1 oz Low-Fat Mozzarella Cheese

PREPARATION

  • 1

    Preheat a grill pan or outdoor grill to medium-high heat.

  • 2

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

  • 3

    Preheat the oven to 400°F. Toss chopped zucchini and red bell pepper in a small drizzle of olive oil, salt, and pepper, and roast them on a baking sheet for about 15 minutes, or until tender with slight char.

  • 4

    Lightly toast the whole grain bread slices either on the grill or in a toaster oven.

  • 5

    Spread a thin layer of fresh basil pesto on one side of each bread slice.

  • 6

    Layer the chicken slices, roasted vegetables, and low-fat mozzarella cheese on one slice of bread. Top with the second slice, pesto side down.

  • 7

    Press the assembled sandwich in a panini press or weigh it down in a skillet over medium heat, cooking until the cheese melts slightly and the bread has a crisp, golden exterior.

  • 8

    Remove from heat, slice, and serve warm.