Herb-Marinated Grilled Vegetable Sandwich with Pesto

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Marinated Grilled Vegetable Sandwich with Pesto

YOUR SOLIN GENERATED RECIPE

Herb-Marinated Grilled Vegetable Sandwich with Pesto

A vibrant, flavor-packed sandwich featuring perfectly grilled seasonal vegetables and succulent chicken breast, all enhanced with a fragrant homemade basil pesto. This dish delivers a beautiful harmony of charred veggies, tender protein, and a zesty finish, making it a versatile option for breakfast, lunch, or dinner.

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NUTRITION

442kcal
Protein
38g
Fat
14.1g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

2 slices Whole Wheat Bread

1 portion Zucchini (50g)

1 portion Red Bell Pepper (30g)

1 portion Portobello Mushroom (50g)

1 tbsp Basil Pesto

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PREPARATION

  • 1

    Begin by marinating the sliced zucchini, red bell pepper, and portobello mushroom in a light herb dressing (a drizzle of olive oil, lemon juice, salt, and pepper) for 10 minutes.

  • 2

    Preheat your grill or grill pan to medium-high heat.

  • 3

    Grill the vegetables until tender and nicely charred, about 3-4 minutes per side. Set aside.

  • 4

    Season the chicken breast lightly with salt, pepper, and a touch of dried herbs. Grill the chicken for about 6-7 minutes on each side or until fully cooked. Let it rest for a couple of minutes before slicing.

  • 5

    Toast the whole wheat bread slices on the grill until just crisp.

  • 6

    Spread basil pesto on one side of each toasted bread slice.

  • 7

    Assemble the sandwich by layering the grilled vegetables and sliced chicken breast on one slice of bread. Top with the second slice, pesto side down, and press lightly.

  • 8

    Slice the sandwich in half and serve warm.

Herb-Marinated Grilled Vegetable Sandwich with Pesto

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Marinated Grilled Vegetable Sandwich with Pesto

YOUR SOLIN GENERATED RECIPE

Herb-Marinated Grilled Vegetable Sandwich with Pesto

A vibrant, flavor-packed sandwich featuring perfectly grilled seasonal vegetables and succulent chicken breast, all enhanced with a fragrant homemade basil pesto. This dish delivers a beautiful harmony of charred veggies, tender protein, and a zesty finish, making it a versatile option for breakfast, lunch, or dinner.

NUTRITION

442kcal
Protein
38g
Fat
14.1g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

2 slices Whole Wheat Bread

1 portion Zucchini (50g)

1 portion Red Bell Pepper (30g)

1 portion Portobello Mushroom (50g)

1 tbsp Basil Pesto

PREPARATION

  • 1

    Begin by marinating the sliced zucchini, red bell pepper, and portobello mushroom in a light herb dressing (a drizzle of olive oil, lemon juice, salt, and pepper) for 10 minutes.

  • 2

    Preheat your grill or grill pan to medium-high heat.

  • 3

    Grill the vegetables until tender and nicely charred, about 3-4 minutes per side. Set aside.

  • 4

    Season the chicken breast lightly with salt, pepper, and a touch of dried herbs. Grill the chicken for about 6-7 minutes on each side or until fully cooked. Let it rest for a couple of minutes before slicing.

  • 5

    Toast the whole wheat bread slices on the grill until just crisp.

  • 6

    Spread basil pesto on one side of each toasted bread slice.

  • 7

    Assemble the sandwich by layering the grilled vegetables and sliced chicken breast on one slice of bread. Top with the second slice, pesto side down, and press lightly.

  • 8

    Slice the sandwich in half and serve warm.