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

Enjoy a vibrant panini featuring herb-roasted red bell pepper, zucchini, and red onion paired with grilled chicken breast, all layered between hearty whole wheat bread and finished with a dollop of aromatic basil pesto for a burst of fresh flavor. Perfectly balanced for a satisfying meal with a kick of protein and a medley of textures.

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NUTRITION

473kcal
Protein
38.3g
Fat
17.9g
Carbs
43.8g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Bread (approx. 70g each)

3 ounces Grilled Chicken Breast

1 medium Red Bell Pepper

Half medium Zucchini

3 slices Red Onion

1 tablespoon Basil Pesto

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the red bell pepper, zucchini, and red onion into even pieces.

  • 3

    Toss the vegetables in olive oil, a pinch of salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes until tender and slightly charred.

  • 4

    While the vegetables roast, grill the chicken breast until fully cooked, then slice into thin pieces.

  • 5

    Lightly toast the whole wheat bread slices on a pan or in a toaster.

  • 6

    Assemble the panini by spreading basil pesto on one side of each bread slice, layering with roasted vegetables and grilled chicken.

  • 7

    Optionally, press the assembled sandwich in a panini press or grill on a skillet for 3-4 minutes per side until the bread is golden and ingredients are warmed.

  • 8

    Slice 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

Enjoy a vibrant panini featuring herb-roasted red bell pepper, zucchini, and red onion paired with grilled chicken breast, all layered between hearty whole wheat bread and finished with a dollop of aromatic basil pesto for a burst of fresh flavor. Perfectly balanced for a satisfying meal with a kick of protein and a medley of textures.

NUTRITION

473kcal
Protein
38.3g
Fat
17.9g
Carbs
43.8g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Bread (approx. 70g each)

3 ounces Grilled Chicken Breast

1 medium Red Bell Pepper

Half medium Zucchini

3 slices Red Onion

1 tablespoon Basil Pesto

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the red bell pepper, zucchini, and red onion into even pieces.

  • 3

    Toss the vegetables in olive oil, a pinch of salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes until tender and slightly charred.

  • 4

    While the vegetables roast, grill the chicken breast until fully cooked, then slice into thin pieces.

  • 5

    Lightly toast the whole wheat bread slices on a pan or in a toaster.

  • 6

    Assemble the panini by spreading basil pesto on one side of each bread slice, layering with roasted vegetables and grilled chicken.

  • 7

    Optionally, press the assembled sandwich in a panini press or grill on a skillet for 3-4 minutes per side until the bread is golden and ingredients are warmed.

  • 8

    Slice and serve immediately.