Herb-Grilled Chicken Pesto Panini

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

Herb-Grilled Chicken Pesto Panini

YOUR SOLIN GENERATED RECIPE

Herb-Grilled Chicken Pesto Panini

Savor the flavor of succulent herb-grilled chicken paired with a fresh basil pesto, nestled between slices of whole wheat bread with crisp tomato and peppery arugula. This panini offers a delightful blend of textures and tastes that make it suitable for any meal, whether breakfast, lunch, or dinner.

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NUTRITION

301kcal
Protein
32.3g
Fat
10.0g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 slices Whole Wheat Bread

1 tablespoon Basil Pesto

1 medium Tomato

1 cup Arugula

Olive Oil Spray

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PREPARATION

  • 1

    Preheat a grill pan over medium-high heat and lightly spray with olive oil.

  • 2

    Season the chicken breast with your favorite herbs (such as rosemary, thyme, or oregano) and a pinch of salt and pepper.

  • 3

    Grill the chicken for about 6-7 minutes on each side, until it reaches an internal temperature of 165°F. Let it rest for a few minutes, then slice thinly.

  • 4

    Lightly toast the whole wheat bread slices on the grill pan until slightly crispy.

  • 5

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

  • 6

    Assemble the panini by layering the sliced chicken, tomato slices, and arugula between the two slices of bread.

  • 7

    Press the sandwich in a panini press or using a heavy skillet on top, and cook for an additional 2-3 minutes until the sandwich is warm and the flavors meld together.

  • 8

    Slice in half and serve immediately.

Herb-Grilled Chicken Pesto Panini

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

Herb-Grilled Chicken Pesto Panini

YOUR SOLIN GENERATED RECIPE

Herb-Grilled Chicken Pesto Panini

Savor the flavor of succulent herb-grilled chicken paired with a fresh basil pesto, nestled between slices of whole wheat bread with crisp tomato and peppery arugula. This panini offers a delightful blend of textures and tastes that make it suitable for any meal, whether breakfast, lunch, or dinner.

NUTRITION

301kcal
Protein
32.3g
Fat
10.0g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 slices Whole Wheat Bread

1 tablespoon Basil Pesto

1 medium Tomato

1 cup Arugula

Olive Oil Spray

PREPARATION

  • 1

    Preheat a grill pan over medium-high heat and lightly spray with olive oil.

  • 2

    Season the chicken breast with your favorite herbs (such as rosemary, thyme, or oregano) and a pinch of salt and pepper.

  • 3

    Grill the chicken for about 6-7 minutes on each side, until it reaches an internal temperature of 165°F. Let it rest for a few minutes, then slice thinly.

  • 4

    Lightly toast the whole wheat bread slices on the grill pan until slightly crispy.

  • 5

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

  • 6

    Assemble the panini by layering the sliced chicken, tomato slices, and arugula between the two slices of bread.

  • 7

    Press the sandwich in a panini press or using a heavy skillet on top, and cook for an additional 2-3 minutes until the sandwich is warm and the flavors meld together.

  • 8

    Slice in half and serve immediately.