Crispy Roasted Vegetable Panini with Chicken

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

Crispy Roasted Vegetable Panini with Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Vegetable Panini with Chicken

Savor the crunch of roasted veggies paired with tender grilled chicken nestled between toasted whole grain bread and melted low-fat mozzarella. This panini brings a balance of savory goodness and nutritional punch, perfect for any meal of the day.

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NUTRITION

505kcal
Protein
49g
Fat
15g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread

3 ounces Grilled Chicken Breast

1 cup Roasted Mixed Vegetables

1.5 ounces Low-Fat Mozzarella Cheese

2 tablespoons Hummus

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PREPARATION

  • 1

    Preheat a panini press or grill pan over medium heat.

  • 2

    Prepare the roasted vegetables by tossing chopped zucchini, red bell pepper, and eggplant with a dash of olive oil, salt, and pepper, then roast in the oven at 400°F for about 20 minutes until tender and slightly crispy.

  • 3

    Grill the chicken breast until fully cooked and slice it into thin strips.

  • 4

    Spread a thin layer of hummus on one side of each bread slice.

  • 5

    Layer the sliced grilled chicken, roasted vegetables, and low-fat mozzarella cheese between the bread slices with the hummus side facing in.

  • 6

    Place the assembled sandwich in the panini press or on the grill pan and toast for 3-5 minutes until the cheese melts and the bread is golden and crisp.

  • 7

    Remove from heat, slice in half, and serve warm.

Crispy Roasted Vegetable Panini with Chicken

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

Crispy Roasted Vegetable Panini with Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Vegetable Panini with Chicken

Savor the crunch of roasted veggies paired with tender grilled chicken nestled between toasted whole grain bread and melted low-fat mozzarella. This panini brings a balance of savory goodness and nutritional punch, perfect for any meal of the day.

NUTRITION

505kcal
Protein
49g
Fat
15g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread

3 ounces Grilled Chicken Breast

1 cup Roasted Mixed Vegetables

1.5 ounces Low-Fat Mozzarella Cheese

2 tablespoons Hummus

PREPARATION

  • 1

    Preheat a panini press or grill pan over medium heat.

  • 2

    Prepare the roasted vegetables by tossing chopped zucchini, red bell pepper, and eggplant with a dash of olive oil, salt, and pepper, then roast in the oven at 400°F for about 20 minutes until tender and slightly crispy.

  • 3

    Grill the chicken breast until fully cooked and slice it into thin strips.

  • 4

    Spread a thin layer of hummus on one side of each bread slice.

  • 5

    Layer the sliced grilled chicken, roasted vegetables, and low-fat mozzarella cheese between the bread slices with the hummus side facing in.

  • 6

    Place the assembled sandwich in the panini press or on the grill pan and toast for 3-5 minutes until the cheese melts and the bread is golden and crisp.

  • 7

    Remove from heat, slice in half, and serve warm.