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

A delicious panini packed with juicy grilled chicken breast, herb-infused roasted vegetables, and a vibrant basil pesto, all pressed between slices of hearty whole grain bread. The combination of savory flavors and a crisp, toasted exterior makes every bite a satisfying blend of textures and tastes.

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NUTRITION

398kcal
Protein
36.8g
Fat
12.2g
Carbs
40.3g

SERVINGS

1 serving

INGREDIENTS

3 ounces Grilled Chicken Breast

2 slices Whole Grain Bread

1/2 cup roasted Red Bell Pepper

1/2 cup roasted Zucchini

1/2 cup roasted Eggplant

1 tablespoon Basil Pesto

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss diced red bell pepper, zucchini, and eggplant with a light drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until tender and slightly charred.

  • 2

    While the vegetables roast, season the chicken breast lightly with herbs and grill until fully cooked (about 6-8 minutes per side). Let it rest and then slice thinly.

  • 3

    Lightly toast the whole grain bread slices on a pan or grill press.

  • 4

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

  • 5

    Layer the roasted vegetables and sliced grilled chicken on one slice of bread. Top with the other slice, pesto side down.

  • 6

    Press the panini in a grill pan or panini press for 3-4 minutes until the bread is nicely crispy and the filling is warmed through. Slice in half and serve immediately.

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

A delicious panini packed with juicy grilled chicken breast, herb-infused roasted vegetables, and a vibrant basil pesto, all pressed between slices of hearty whole grain bread. The combination of savory flavors and a crisp, toasted exterior makes every bite a satisfying blend of textures and tastes.

NUTRITION

398kcal
Protein
36.8g
Fat
12.2g
Carbs
40.3g

SERVINGS

1 serving

INGREDIENTS

3 ounces Grilled Chicken Breast

2 slices Whole Grain Bread

1/2 cup roasted Red Bell Pepper

1/2 cup roasted Zucchini

1/2 cup roasted Eggplant

1 tablespoon Basil Pesto

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss diced red bell pepper, zucchini, and eggplant with a light drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until tender and slightly charred.

  • 2

    While the vegetables roast, season the chicken breast lightly with herbs and grill until fully cooked (about 6-8 minutes per side). Let it rest and then slice thinly.

  • 3

    Lightly toast the whole grain bread slices on a pan or grill press.

  • 4

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

  • 5

    Layer the roasted vegetables and sliced grilled chicken on one slice of bread. Top with the other slice, pesto side down.

  • 6

    Press the panini in a grill pan or panini press for 3-4 minutes until the bread is nicely crispy and the filling is warmed through. Slice in half and serve immediately.