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 and satisfying panini filled with herb-infused roasted vegetables, tender grilled chicken breast, and a spread of fresh basil pesto pressed between two hearty slices of whole grain bread. This flavorful medley offers a delightful balance of textures and a burst of Mediterranean-inspired taste for a nutritious meal.

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NUTRITION

487kcal
Protein
46g
Fat
14.5g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 slices Whole Grain Bread

1 cup Mixed Roasted Vegetables

1 tbsp Basil Pesto

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PREPARATION

  • 1

    Preheat your oven to 400°F and prepare a baking sheet lined with parchment paper.

  • 2

    Toss sliced eggplant, red bell pepper, and zucchini with a drizzle of olive oil, salt, and pepper. Spread them on the baking sheet and roast for 20-25 minutes until tender and lightly caramelized.

  • 3

    Season the chicken breast with herbs (such as rosemary, thyme, and a pinch of garlic powder) and grill on medium-high heat for about 6-7 minutes per side, or until fully cooked. Let it rest for a few minutes, then slice thinly.

  • 4

    Assemble the panini by spreading basil pesto on one slice of whole grain bread. Layer with the grilled chicken, followed by the roasted vegetables, and top with the second slice of bread.

  • 5

    Press the assembled sandwich on a heated panini press or in a skillet with a heavy pan on top, grilling each side for about 3-4 minutes, until the bread is toasted and the flavors meld together.

  • 6

    Slice in half and serve warm for a satisfying meal.

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 and satisfying panini filled with herb-infused roasted vegetables, tender grilled chicken breast, and a spread of fresh basil pesto pressed between two hearty slices of whole grain bread. This flavorful medley offers a delightful balance of textures and a burst of Mediterranean-inspired taste for a nutritious meal.

NUTRITION

487kcal
Protein
46g
Fat
14.5g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 slices Whole Grain Bread

1 cup Mixed Roasted Vegetables

1 tbsp Basil Pesto

PREPARATION

  • 1

    Preheat your oven to 400°F and prepare a baking sheet lined with parchment paper.

  • 2

    Toss sliced eggplant, red bell pepper, and zucchini with a drizzle of olive oil, salt, and pepper. Spread them on the baking sheet and roast for 20-25 minutes until tender and lightly caramelized.

  • 3

    Season the chicken breast with herbs (such as rosemary, thyme, and a pinch of garlic powder) and grill on medium-high heat for about 6-7 minutes per side, or until fully cooked. Let it rest for a few minutes, then slice thinly.

  • 4

    Assemble the panini by spreading basil pesto on one slice of whole grain bread. Layer with the grilled chicken, followed by the roasted vegetables, and top with the second slice of bread.

  • 5

    Press the assembled sandwich on a heated panini press or in a skillet with a heavy pan on top, grilling each side for about 3-4 minutes, until the bread is toasted and the flavors meld together.

  • 6

    Slice in half and serve warm for a satisfying meal.