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 deliciously crisp panini layered with tender roasted vegetables, savory chicken breast, and a melty slice of low-fat mozzarella. This comforting meal offers a delightful mix of textures and flavors, with sweet roasted red bell peppers, succulent zucchini, and eggplant creating a vibrant palette perfect for a filling lunch or dinner.

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NUTRITION

516kcal
Protein
50.8g
Fat
13.8g
Carbs
41.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Panini Roll

1 oz Low-Fat Mozzarella Cheese

1/4 cup Roasted Red Bell Pepper

1/4 cup Roasted Zucchini

1/4 cup Roasted Eggplant

1 tsp Olive Oil

1 tbsp Fresh Basil Leaves

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PREPARATION

  • 1

    Preheat the oven to 400°F. Toss diced red bell pepper, zucchini, and eggplant with olive oil and a pinch of salt and pepper. Spread the veggies on a baking sheet and roast them for 15-20 minutes until tender and slightly caramelized.

  • 2

    While the vegetables are roasting, grill or pan-sear the chicken breast until cooked through, about 4-5 minutes per side. Let it rest for a few minutes before slicing thinly.

  • 3

    Slice the whole wheat panini roll horizontally. Layer the bottom half with the sliced chicken, roasted vegetables, and place the low-fat mozzarella on top.

  • 4

    Sprinkle fresh basil leaves over the cheese and close the sandwich with the top half of the roll.

  • 5

    Heat a panini press or a skillet over medium heat. Grill the sandwich for 3-4 minutes on each side until the bread is toasted and the cheese begins to melt.

  • 6

    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 deliciously crisp panini layered with tender roasted vegetables, savory chicken breast, and a melty slice of low-fat mozzarella. This comforting meal offers a delightful mix of textures and flavors, with sweet roasted red bell peppers, succulent zucchini, and eggplant creating a vibrant palette perfect for a filling lunch or dinner.

NUTRITION

516kcal
Protein
50.8g
Fat
13.8g
Carbs
41.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Panini Roll

1 oz Low-Fat Mozzarella Cheese

1/4 cup Roasted Red Bell Pepper

1/4 cup Roasted Zucchini

1/4 cup Roasted Eggplant

1 tsp Olive Oil

1 tbsp Fresh Basil Leaves

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss diced red bell pepper, zucchini, and eggplant with olive oil and a pinch of salt and pepper. Spread the veggies on a baking sheet and roast them for 15-20 minutes until tender and slightly caramelized.

  • 2

    While the vegetables are roasting, grill or pan-sear the chicken breast until cooked through, about 4-5 minutes per side. Let it rest for a few minutes before slicing thinly.

  • 3

    Slice the whole wheat panini roll horizontally. Layer the bottom half with the sliced chicken, roasted vegetables, and place the low-fat mozzarella on top.

  • 4

    Sprinkle fresh basil leaves over the cheese and close the sandwich with the top half of the roll.

  • 5

    Heat a panini press or a skillet over medium heat. Grill the sandwich for 3-4 minutes on each side until the bread is toasted and the cheese begins to melt.

  • 6

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