Grilled Pesto Chicken Sandwich with Roasted Vegetables

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

Grilled Pesto Chicken Sandwich with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Pesto Chicken Sandwich with Roasted Vegetables

Savor a vibrant, protein-packed chicken sandwich featuring tender grilled chicken brushed with aromatic pesto, nestled between hearty whole grain bread and paired with a medley of perfectly roasted bell peppers and zucchini. A satisfying meal that balances fresh flavors and a touch of herby richness.

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NUTRITION

410kcal
Protein
32.5g
Fat
16.9g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tbsp Basil Pesto

2 slices Whole Grain Bread

1/2 cup Red Bell Pepper (sliced)

1/2 cup Zucchini (sliced)

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat. Lightly brush the chicken breast with olive oil and season with salt and pepper if desired.

  • 2

    Grill the chicken for 6-7 minutes per side or until fully cooked and nicely marked. Once done, transfer to a cutting board and let rest for a few minutes before slicing.

  • 3

    Meanwhile, toss the sliced red bell pepper and zucchini with a drizzle of olive oil, salt, and pepper. Spread them on a baking tray and roast in a preheated oven at 425°F (220°C) for about 10-12 minutes until tender and slightly charred.

  • 4

    Toast the whole grain bread slices lightly on the grill or in a toaster.

  • 5

    Spread basil pesto on one side of each slice of bread. Layer the sliced grilled chicken onto one slice, then top with a generous serving of the roasted vegetables. Close the sandwich with the other slice of bread, pesto side down.

  • 6

    Cut the sandwich in half and serve immediately while warm. Enjoy the blend of savory grilled chicken, aromatic pesto, and sweet roasted vegetables.

Grilled Pesto Chicken Sandwich with Roasted Vegetables

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

Grilled Pesto Chicken Sandwich with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Pesto Chicken Sandwich with Roasted Vegetables

Savor a vibrant, protein-packed chicken sandwich featuring tender grilled chicken brushed with aromatic pesto, nestled between hearty whole grain bread and paired with a medley of perfectly roasted bell peppers and zucchini. A satisfying meal that balances fresh flavors and a touch of herby richness.

NUTRITION

410kcal
Protein
32.5g
Fat
16.9g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tbsp Basil Pesto

2 slices Whole Grain Bread

1/2 cup Red Bell Pepper (sliced)

1/2 cup Zucchini (sliced)

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat. Lightly brush the chicken breast with olive oil and season with salt and pepper if desired.

  • 2

    Grill the chicken for 6-7 minutes per side or until fully cooked and nicely marked. Once done, transfer to a cutting board and let rest for a few minutes before slicing.

  • 3

    Meanwhile, toss the sliced red bell pepper and zucchini with a drizzle of olive oil, salt, and pepper. Spread them on a baking tray and roast in a preheated oven at 425°F (220°C) for about 10-12 minutes until tender and slightly charred.

  • 4

    Toast the whole grain bread slices lightly on the grill or in a toaster.

  • 5

    Spread basil pesto on one side of each slice of bread. Layer the sliced grilled chicken onto one slice, then top with a generous serving of the roasted vegetables. Close the sandwich with the other slice of bread, pesto side down.

  • 6

    Cut the sandwich in half and serve immediately while warm. Enjoy the blend of savory grilled chicken, aromatic pesto, and sweet roasted vegetables.