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 vibrant panini loaded with herb-roasted vegetables, lean grilled chicken, and a burst of fresh basil pesto, all nestled between hearty whole grain bread and a melty slice of mozzarella. This balanced recipe brings together a delicious medley of smoky, roasted flavors with a protein boost, perfect for a healthy meal at breakfast, lunch, or dinner.

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NUTRITION

538kcal
Protein
41.1g
Fat
21.7g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

2 slices Whole Grain Bread

0.5 medium Zucchini

0.5 small Eggplant

0.5 medium Red Bell Pepper

1 tbsp Fresh Basil Pesto

3 Fresh Basil Leaves

1 tsp Olive Oil

1 oz Part-Skim Mozzarella Cheese

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PREPARATION

  • 1

    Preheat the oven to 400°F. Slice the zucchini, eggplant, and red bell pepper into even pieces.

  • 2

    Toss the vegetables with olive oil, salt, and pepper, then spread them on a baking sheet. Roast in the oven for about 15-20 minutes until tender and slightly charred.

  • 3

    Meanwhile, season the chicken breast lightly with salt and pepper and grill over medium heat until fully cooked (about 6-7 minutes per side), then slice thinly.

  • 4

    Lightly toast the whole grain bread slices on a pan or in a toaster.

  • 5

    Spread the basil pesto on one side of each slice of bread. Layer the grilled chicken, roasted vegetables, fresh basil leaves, and mozzarella cheese between the bread slices.

  • 6

    Press the assembled sandwich in a panini press or on a skillet with a heavy object until the cheese begins to melt and the bread is crispy on the outside.

  • 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

Enjoy a vibrant panini loaded with herb-roasted vegetables, lean grilled chicken, and a burst of fresh basil pesto, all nestled between hearty whole grain bread and a melty slice of mozzarella. This balanced recipe brings together a delicious medley of smoky, roasted flavors with a protein boost, perfect for a healthy meal at breakfast, lunch, or dinner.

NUTRITION

538kcal
Protein
41.1g
Fat
21.7g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

2 slices Whole Grain Bread

0.5 medium Zucchini

0.5 small Eggplant

0.5 medium Red Bell Pepper

1 tbsp Fresh Basil Pesto

3 Fresh Basil Leaves

1 tsp Olive Oil

1 oz Part-Skim Mozzarella Cheese

PREPARATION

  • 1

    Preheat the oven to 400°F. Slice the zucchini, eggplant, and red bell pepper into even pieces.

  • 2

    Toss the vegetables with olive oil, salt, and pepper, then spread them on a baking sheet. Roast in the oven for about 15-20 minutes until tender and slightly charred.

  • 3

    Meanwhile, season the chicken breast lightly with salt and pepper and grill over medium heat until fully cooked (about 6-7 minutes per side), then slice thinly.

  • 4

    Lightly toast the whole grain bread slices on a pan or in a toaster.

  • 5

    Spread the basil pesto on one side of each slice of bread. Layer the grilled chicken, roasted vegetables, fresh basil leaves, and mozzarella cheese between the bread slices.

  • 6

    Press the assembled sandwich in a panini press or on a skillet with a heavy object until the cheese begins to melt and the bread is crispy on the outside.

  • 7

    Slice the panini in half and serve warm.