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

Savor a delightful panini filled with tender grilled chicken, herb-roasted vegetables, and a vibrant basil pesto spread, all tucked between two slices of wholesome whole-grain bread. This panini features a balanced crunch and melty textures that make it a satisfying meal from lunch to dinner.

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NUTRITION

434kcal
Protein
40.3g
Fat
12.7g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread (64g total)

3 ounces Grilled Chicken Breast (85g)

1/4 cup Roasted Red Pepper (40g)

1/4 cup Grilled Zucchini (40g)

1/4 cup Grilled Eggplant (40g)

1 tablespoon Basil Pesto (16g)

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PREPARATION

  • 1

    Preheat a grill pan or skillet over medium heat and lightly grease with a bit of olive oil.

  • 2

    Season the chicken breast with salt, pepper, and any preferred herbs, then grill for about 4-5 minutes per side until fully cooked. Slice the chicken into thin strips.

  • 3

    While the chicken is grilling, roast red pepper, zucchini, and eggplant slices on a sheet pan at 400°F for about 15 minutes until tender and slightly charred.

  • 4

    Lightly toast the whole grain bread slices in the grill pan until crisp on the outside.

  • 5

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

  • 6

    Layer the grilled chicken strips along with the roasted vegetables on one slice of bread, then top with the second slice, pesto side down.

  • 7

    Press the sandwich gently in the panini press or grill pan and heat for an additional 2-3 minutes until the flavors meld together and the panini is warmed through.

  • 8

    Slice in half and serve immediately.

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

Savor a delightful panini filled with tender grilled chicken, herb-roasted vegetables, and a vibrant basil pesto spread, all tucked between two slices of wholesome whole-grain bread. This panini features a balanced crunch and melty textures that make it a satisfying meal from lunch to dinner.

NUTRITION

434kcal
Protein
40.3g
Fat
12.7g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread (64g total)

3 ounces Grilled Chicken Breast (85g)

1/4 cup Roasted Red Pepper (40g)

1/4 cup Grilled Zucchini (40g)

1/4 cup Grilled Eggplant (40g)

1 tablespoon Basil Pesto (16g)

PREPARATION

  • 1

    Preheat a grill pan or skillet over medium heat and lightly grease with a bit of olive oil.

  • 2

    Season the chicken breast with salt, pepper, and any preferred herbs, then grill for about 4-5 minutes per side until fully cooked. Slice the chicken into thin strips.

  • 3

    While the chicken is grilling, roast red pepper, zucchini, and eggplant slices on a sheet pan at 400°F for about 15 minutes until tender and slightly charred.

  • 4

    Lightly toast the whole grain bread slices in the grill pan until crisp on the outside.

  • 5

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

  • 6

    Layer the grilled chicken strips along with the roasted vegetables on one slice of bread, then top with the second slice, pesto side down.

  • 7

    Press the sandwich gently in the panini press or grill pan and heat for an additional 2-3 minutes until the flavors meld together and the panini is warmed through.

  • 8

    Slice in half and serve immediately.