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 flavorful panini featuring grilled chicken, melt-in-your-mouth fresh mozzarella, and a medley of herb-roasted vegetables all enhanced by a vibrant basil pesto spread. This panini offers a delightful balance of crispy bread with savory fillings that is perfect for any meal.

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NUTRITION

552kcal
Protein
40.8g
Fat
21.8g
Carbs
49.5g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Panini Bread (112g)

2 ounces Grilled Chicken Breast (56g)

2 ounces Fresh Mozzarella (56g)

0.25 cup Roasted Zucchini (40g)

0.25 cup Roasted Red Bell Pepper (40g)

0.25 cup Roasted Eggplant (40g)

1 tablespoon Basil Pesto (15g)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss chopped zucchini, red bell pepper, and eggplant with a pinch of salt, pepper, and a drizzle of olive oil. Roast the vegetables on a baking sheet for 15-20 minutes until tender and slightly caramelized.

  • 2

    While the vegetables roast, grill the chicken breast and slice it thinly once it has rested.

  • 3

    Lightly toast the whole grain panini bread on a pan or griddle until just crisp.

  • 4

    Spread the basil pesto evenly on one side of each bread slice.

  • 5

    Assemble the panini by layering the grilled chicken, roasted vegetables, and fresh mozzarella between the two slices of bread, pesto side inwards.

  • 6

    Press the sandwich in a panini press or a skillet with a heavy pan on top for 3-4 minutes, until the cheese softens and the bread is golden brown.

  • 7

    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 a flavorful panini featuring grilled chicken, melt-in-your-mouth fresh mozzarella, and a medley of herb-roasted vegetables all enhanced by a vibrant basil pesto spread. This panini offers a delightful balance of crispy bread with savory fillings that is perfect for any meal.

NUTRITION

552kcal
Protein
40.8g
Fat
21.8g
Carbs
49.5g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Panini Bread (112g)

2 ounces Grilled Chicken Breast (56g)

2 ounces Fresh Mozzarella (56g)

0.25 cup Roasted Zucchini (40g)

0.25 cup Roasted Red Bell Pepper (40g)

0.25 cup Roasted Eggplant (40g)

1 tablespoon Basil Pesto (15g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss chopped zucchini, red bell pepper, and eggplant with a pinch of salt, pepper, and a drizzle of olive oil. Roast the vegetables on a baking sheet for 15-20 minutes until tender and slightly caramelized.

  • 2

    While the vegetables roast, grill the chicken breast and slice it thinly once it has rested.

  • 3

    Lightly toast the whole grain panini bread on a pan or griddle until just crisp.

  • 4

    Spread the basil pesto evenly on one side of each bread slice.

  • 5

    Assemble the panini by layering the grilled chicken, roasted vegetables, and fresh mozzarella between the two slices of bread, pesto side inwards.

  • 6

    Press the sandwich in a panini press or a skillet with a heavy pan on top for 3-4 minutes, until the cheese softens and the bread is golden brown.

  • 7

    Slice and serve warm.