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 and hearty sandwich bursting with herb-marinated grilled vegetables, tender grilled chicken breast, and a luscious basil pesto spread. Crisp whole-grain bread adds a satisfying crunch, while the blend of marinated zucchini, red bell pepper, and eggplant delivers a delightful medley of textures and flavors. Perfectly balanced for a nutritious meal that fuels your day.

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NUTRITION

470kcal
Protein
37.7g
Fat
18.2g
Carbs
44.7g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread

3 oz Grilled Chicken Breast

1/2 medium Zucchini

1/2 medium Red Bell Pepper

1 serving Eggplant (approx. 2 slices)

1 tbsp Basil Pesto

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

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PREPARATION

  • 1

    In a bowl, toss sliced zucchini, red bell pepper strips, and eggplant slices with olive oil and mixed fresh herbs. Add a pinch of salt and pepper to taste.

  • 2

    Let the vegetables marinate for about 10 minutes while you preheat your grill or grill pan over medium-high heat.

  • 3

    Grill the marinated vegetables for 3-4 minutes on each side until they acquire nice grill marks and soften slightly.

  • 4

    At the same time, grill a 3-ounce chicken breast until fully cooked and nicely charred on the outside. Once done, slice it thinly.

  • 5

    Toast the whole grain bread slices lightly on the grill or in a toaster.

  • 6

    Spread a tablespoon of basil pesto on one side of each bread slice.

  • 7

    Layer the grilled vegetables and sliced chicken breast onto one slice of bread.

  • 8

    Top with the second slice, pesto side down, and press gently to hold the fillings.

  • 9

    Slice the sandwich in half and serve immediately.

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 and hearty sandwich bursting with herb-marinated grilled vegetables, tender grilled chicken breast, and a luscious basil pesto spread. Crisp whole-grain bread adds a satisfying crunch, while the blend of marinated zucchini, red bell pepper, and eggplant delivers a delightful medley of textures and flavors. Perfectly balanced for a nutritious meal that fuels your day.

NUTRITION

470kcal
Protein
37.7g
Fat
18.2g
Carbs
44.7g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread

3 oz Grilled Chicken Breast

1/2 medium Zucchini

1/2 medium Red Bell Pepper

1 serving Eggplant (approx. 2 slices)

1 tbsp Basil Pesto

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

PREPARATION

  • 1

    In a bowl, toss sliced zucchini, red bell pepper strips, and eggplant slices with olive oil and mixed fresh herbs. Add a pinch of salt and pepper to taste.

  • 2

    Let the vegetables marinate for about 10 minutes while you preheat your grill or grill pan over medium-high heat.

  • 3

    Grill the marinated vegetables for 3-4 minutes on each side until they acquire nice grill marks and soften slightly.

  • 4

    At the same time, grill a 3-ounce chicken breast until fully cooked and nicely charred on the outside. Once done, slice it thinly.

  • 5

    Toast the whole grain bread slices lightly on the grill or in a toaster.

  • 6

    Spread a tablespoon of basil pesto on one side of each bread slice.

  • 7

    Layer the grilled vegetables and sliced chicken breast onto one slice of bread.

  • 8

    Top with the second slice, pesto side down, and press gently to hold the fillings.

  • 9

    Slice the sandwich in half and serve immediately.