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 this delicious panini featuring lightly grilled chicken paired with a medley of herb-roasted vegetables, all complemented by a fresh basil pesto spread between perfectly toasted whole grain bread. Every bite delivers a harmonious balance of tangy, savory, and aromatic flavors, making it a satisfying meal for any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

428kcal
Protein
41g
Fat
12.8g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread

3 ounces Grilled Chicken Breast

1 cup Mixed Roasted Vegetables

1 tablespoon Basil Pesto

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Chop a selection of vegetables such as zucchini, red bell pepper, eggplant, and red onion into uniform pieces. Toss with a drizzle of olive oil, salt, pepper, and dried Italian herbs.

  • 3

    Spread the vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes until they are tender and lightly charred.

  • 4

    Meanwhile, grill a 3-ounce chicken breast until fully cooked and juicy, then slice thinly.

  • 5

    Lightly toast 2 slices of whole grain bread in a pan or toaster.

  • 6

    Spread 1 tablespoon of basil pesto on each slice of bread.

  • 7

    Layer the roasted vegetables evenly over one slice, add the grilled chicken slices, and top with the second slice of bread, pesto side down.

  • 8

    Press the assembled sandwich in a panini press or on a heated skillet, gently pressing down for 2-3 minutes on each side until the bread is crisp and the flavors meld.

  • 9

    Slice the panini in half and serve warm.

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 this delicious panini featuring lightly grilled chicken paired with a medley of herb-roasted vegetables, all complemented by a fresh basil pesto spread between perfectly toasted whole grain bread. Every bite delivers a harmonious balance of tangy, savory, and aromatic flavors, making it a satisfying meal for any time of day.

NUTRITION

428kcal
Protein
41g
Fat
12.8g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread

3 ounces Grilled Chicken Breast

1 cup Mixed Roasted Vegetables

1 tablespoon Basil Pesto

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Chop a selection of vegetables such as zucchini, red bell pepper, eggplant, and red onion into uniform pieces. Toss with a drizzle of olive oil, salt, pepper, and dried Italian herbs.

  • 3

    Spread the vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes until they are tender and lightly charred.

  • 4

    Meanwhile, grill a 3-ounce chicken breast until fully cooked and juicy, then slice thinly.

  • 5

    Lightly toast 2 slices of whole grain bread in a pan or toaster.

  • 6

    Spread 1 tablespoon of basil pesto on each slice of bread.

  • 7

    Layer the roasted vegetables evenly over one slice, add the grilled chicken slices, and top with the second slice of bread, pesto side down.

  • 8

    Press the assembled sandwich in a panini press or on a heated skillet, gently pressing down for 2-3 minutes on each side until the bread is crisp and the flavors meld.

  • 9

    Slice the panini in half and serve warm.