Crispy Roasted Vegetable Panini

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

Crispy Roasted Vegetable Panini

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Vegetable Panini

Enjoy a nutritious twist on the classic panini with juicy grilled chicken, melty low-fat mozzarella, and a vibrant medley of roasted vegetables nestled between hearty whole grain bread. The combination of crisp veggies and savory proteins delights your palate while keeping you fueled for the day.

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NUTRITION

406kcal
Protein
42g
Fat
9.3g
Carbs
41.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

2 slices Whole Grain Panini Bread

1 slice Low-Fat Mozzarella Cheese

1/2 cup Roasted Mixed Vegetables

1/2 cup Fresh Spinach

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PREPARATION

  • 1

    Preheat your oven to 425°F. Chop bell peppers, red onion, zucchini, and eggplant into bite-sized pieces and toss with a light spray of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for about 15-20 minutes until tender and slightly crispy.

  • 2

    While the vegetables roast, season the chicken breast with your favorite spices and grill until fully cooked, about 6-7 minutes per side. Once cooked, slice thinly.

  • 3

    Lightly toast the whole grain panini bread slices. Layer one side with fresh spinach, roasted vegetables, grilled chicken slices, and top with low-fat mozzarella cheese.

  • 4

    Assemble the sandwich by placing the second slice of bread on top, then press lightly in a panini press or grill pan for 3-4 minutes until the cheese melts and the bread is crisp.

  • 5

    Slice in half and serve warm.

Crispy Roasted Vegetable Panini

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

Crispy Roasted Vegetable Panini

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Vegetable Panini

Enjoy a nutritious twist on the classic panini with juicy grilled chicken, melty low-fat mozzarella, and a vibrant medley of roasted vegetables nestled between hearty whole grain bread. The combination of crisp veggies and savory proteins delights your palate while keeping you fueled for the day.

NUTRITION

406kcal
Protein
42g
Fat
9.3g
Carbs
41.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

2 slices Whole Grain Panini Bread

1 slice Low-Fat Mozzarella Cheese

1/2 cup Roasted Mixed Vegetables

1/2 cup Fresh Spinach

PREPARATION

  • 1

    Preheat your oven to 425°F. Chop bell peppers, red onion, zucchini, and eggplant into bite-sized pieces and toss with a light spray of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for about 15-20 minutes until tender and slightly crispy.

  • 2

    While the vegetables roast, season the chicken breast with your favorite spices and grill until fully cooked, about 6-7 minutes per side. Once cooked, slice thinly.

  • 3

    Lightly toast the whole grain panini bread slices. Layer one side with fresh spinach, roasted vegetables, grilled chicken slices, and top with low-fat mozzarella cheese.

  • 4

    Assemble the sandwich by placing the second slice of bread on top, then press lightly in a panini press or grill pan for 3-4 minutes until the cheese melts and the bread is crisp.

  • 5

    Slice in half and serve warm.