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 vibrant medley of roasted vegetables layered with tender grilled chicken between hearty whole-grain bread slices, pressed to perfection for a satisfyingly crispy exterior and a warm, flavorful interior. This panini offers an enticing balance of textures and flavors, with a slight charred sweetness from the veggies complementing the savory chicken.

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NUTRITION

484kcal
Protein
42.5g
Fat
20.3g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

2 slices Whole Grain Bread

1/2 cup sliced Zucchini

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Red Onion

1 tbsp Olive Oil

4 leaves Fresh Basil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss sliced zucchini, red bell pepper, and red onion in olive oil, salt, and pepper, then spread them out on a baking sheet.

  • 3

    Roast the vegetables in the oven for about 15-20 minutes until they are tender and slightly charred.

  • 4

    Meanwhile, season the chicken breast with salt, pepper, and a few crushed basil leaves, and grill over medium-high heat until fully cooked, about 5-6 minutes per side. Once cooked, slice the chicken into thin strips.

  • 5

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

  • 6

    Assemble the panini by layering the roasted vegetables, grilled chicken slices, and remaining fresh basil leaves between the toasted bread.

  • 7

    Optional: Press the assembled sandwich in a panini press or on a skillet with a weight on top for 2-3 minutes on each side for extra crispiness.

  • 8

    Serve warm and enjoy your vibrant, protein-packed panini.

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 vibrant medley of roasted vegetables layered with tender grilled chicken between hearty whole-grain bread slices, pressed to perfection for a satisfyingly crispy exterior and a warm, flavorful interior. This panini offers an enticing balance of textures and flavors, with a slight charred sweetness from the veggies complementing the savory chicken.

NUTRITION

484kcal
Protein
42.5g
Fat
20.3g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

2 slices Whole Grain Bread

1/2 cup sliced Zucchini

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Red Onion

1 tbsp Olive Oil

4 leaves Fresh Basil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss sliced zucchini, red bell pepper, and red onion in olive oil, salt, and pepper, then spread them out on a baking sheet.

  • 3

    Roast the vegetables in the oven for about 15-20 minutes until they are tender and slightly charred.

  • 4

    Meanwhile, season the chicken breast with salt, pepper, and a few crushed basil leaves, and grill over medium-high heat until fully cooked, about 5-6 minutes per side. Once cooked, slice the chicken into thin strips.

  • 5

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

  • 6

    Assemble the panini by layering the roasted vegetables, grilled chicken slices, and remaining fresh basil leaves between the toasted bread.

  • 7

    Optional: Press the assembled sandwich in a panini press or on a skillet with a weight on top for 2-3 minutes on each side for extra crispiness.

  • 8

    Serve warm and enjoy your vibrant, protein-packed panini.