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 the crunch of perfectly roasted vegetables paired with a zesty basil pesto, tender grilled chicken, and a melt of fresh mozzarella sandwiched between hearty whole grain panini bread. This panini bursts with layers of flavor and a satisfying balance of textures, making it a perfect meal for breakfast, lunch, or dinner.

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NUTRITION

463kcal
Protein
41g
Fat
16g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 serving (2 slices) Whole Grain Panini Bread

1 oz Fresh Mozzarella Cheese

1/2 cup Roasted Vegetable Medley

2 tbsp Basil Pesto

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss a selection of sliced red bell pepper, zucchini, eggplant, and red onion in a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20 minutes until tender and slightly charred.

  • 2

    While the vegetables roast, grill or pan-sear the chicken breast seasoned with salt, pepper, and a sprinkle of Italian herbs until fully cooked and lightly browned. Once cooked, let rest and then slice thinly.

  • 3

    Heat a panini press or skillet over medium heat. Assemble the panini by spreading basil pesto on both slices of whole grain bread. Layer with roasted vegetables, sliced grilled chicken, and top with fresh mozzarella cheese.

  • 4

    Place the assembled sandwich in the press or skillet. If using a skillet, press down with another heavy pan. Grill for 3-4 minutes per side until the bread is toasted and the mozzarella begins to melt slightly.

  • 5

    Remove the panini from the heat, slice in half, and serve immediately while warm and delicious.

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 the crunch of perfectly roasted vegetables paired with a zesty basil pesto, tender grilled chicken, and a melt of fresh mozzarella sandwiched between hearty whole grain panini bread. This panini bursts with layers of flavor and a satisfying balance of textures, making it a perfect meal for breakfast, lunch, or dinner.

NUTRITION

463kcal
Protein
41g
Fat
16g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 serving (2 slices) Whole Grain Panini Bread

1 oz Fresh Mozzarella Cheese

1/2 cup Roasted Vegetable Medley

2 tbsp Basil Pesto

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss a selection of sliced red bell pepper, zucchini, eggplant, and red onion in a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20 minutes until tender and slightly charred.

  • 2

    While the vegetables roast, grill or pan-sear the chicken breast seasoned with salt, pepper, and a sprinkle of Italian herbs until fully cooked and lightly browned. Once cooked, let rest and then slice thinly.

  • 3

    Heat a panini press or skillet over medium heat. Assemble the panini by spreading basil pesto on both slices of whole grain bread. Layer with roasted vegetables, sliced grilled chicken, and top with fresh mozzarella cheese.

  • 4

    Place the assembled sandwich in the press or skillet. If using a skillet, press down with another heavy pan. Grill for 3-4 minutes per side until the bread is toasted and the mozzarella begins to melt slightly.

  • 5

    Remove the panini from the heat, slice in half, and serve immediately while warm and delicious.