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 hearty and satisfying Crispy Roasted Vegetable Panini, featuring golden whole-grain bread packed with tender, grilled chicken breast, melty low-fat mozzarella, and a medley of roasted eggplant, zucchini, and red bell pepper. This panini, layered with a creamy chickpea spread and a handful of fresh spinach, delivers a burst of flavors and textures in every bite, making it a wholesome option for any meal.

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NUTRITION

477kcal
Protein
44.9g
Fat
11.6g
Carbs
46.1g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread (60g total)

3 oz Grilled Chicken Breast (85g)

1 slice Low-Fat Mozzarella Cheese (28g)

1 cup Roasted Mixed Vegetables (150g)

1/4 cup Chickpea Spread (62g)

1 handful Fresh Spinach (30g)

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PREPARATION

  • 1

    Preheat a panini press or grill pan over medium heat.

  • 2

    Lightly toast the whole grain bread slices on the press or in a toaster.

  • 3

    Spread the chickpea spread evenly onto one side of each toasted bread slice.

  • 4

    Layer the sliced grilled chicken breast, roasted mixed vegetables, and fresh spinach on one slice.

  • 5

    Top with the low-fat mozzarella cheese slice and close with the second bread slice, chickpea spread side down.

  • 6

    Place the assembled panini in the panini press or grill pan. Press firmly and grill for 3-4 minutes on each side until the bread is crispy and the cheese has started to melt.

  • 7

    Remove from heat, 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 hearty and satisfying Crispy Roasted Vegetable Panini, featuring golden whole-grain bread packed with tender, grilled chicken breast, melty low-fat mozzarella, and a medley of roasted eggplant, zucchini, and red bell pepper. This panini, layered with a creamy chickpea spread and a handful of fresh spinach, delivers a burst of flavors and textures in every bite, making it a wholesome option for any meal.

NUTRITION

477kcal
Protein
44.9g
Fat
11.6g
Carbs
46.1g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread (60g total)

3 oz Grilled Chicken Breast (85g)

1 slice Low-Fat Mozzarella Cheese (28g)

1 cup Roasted Mixed Vegetables (150g)

1/4 cup Chickpea Spread (62g)

1 handful Fresh Spinach (30g)

PREPARATION

  • 1

    Preheat a panini press or grill pan over medium heat.

  • 2

    Lightly toast the whole grain bread slices on the press or in a toaster.

  • 3

    Spread the chickpea spread evenly onto one side of each toasted bread slice.

  • 4

    Layer the sliced grilled chicken breast, roasted mixed vegetables, and fresh spinach on one slice.

  • 5

    Top with the low-fat mozzarella cheese slice and close with the second bread slice, chickpea spread side down.

  • 6

    Place the assembled panini in the panini press or grill pan. Press firmly and grill for 3-4 minutes on each side until the bread is crispy and the cheese has started to melt.

  • 7

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