Roasted Vegetable Panini

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

Roasted Vegetable Panini

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Panini

Savor the delightful crunch and warm embrace of a perfectly grilled panini layered with smoky roasted vegetables, tender grilled chicken breast, and a melty slice of part-skim mozzarella. This balanced and versatile meal is designed to keep you energized while satisfying your palate with a blend of savory flavors and a satisfying crunch.

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NUTRITION

507kcal
Protein
50g
Fat
15g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 slices Whole Grain Bread

1 cup Mixed Roasted Vegetables

1 oz Part-Skim Mozzarella Cheese

1/4 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice red bell pepper, zucchini, and red onion into even strips. Toss them gently with a drizzle (1/4 teaspoon) of olive oil and a pinch of salt and pepper.

  • 3

    Spread the vegetables on a baking tray and roast them in the oven for 15-20 minutes until tender and slightly charred.

  • 4

    While the vegetables roast, season the chicken breast with salt, pepper, and your favorite herbs. Grill or pan-sear the chicken until fully cooked (internal temperature of 165°F), then slice it thinly.

  • 5

    Assemble the panini by laying out the two slices of whole-grain bread. Layer the roasted vegetables over one slice, then add the grilled chicken slices, and top with the mozzarella cheese.

  • 6

    Press the assembled sandwich using a panini press or grill it on a skillet, pressing down with a spatula, until the bread is toasted and the cheese starts to melt.

  • 7

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

Roasted Vegetable Panini

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

Roasted Vegetable Panini

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Panini

Savor the delightful crunch and warm embrace of a perfectly grilled panini layered with smoky roasted vegetables, tender grilled chicken breast, and a melty slice of part-skim mozzarella. This balanced and versatile meal is designed to keep you energized while satisfying your palate with a blend of savory flavors and a satisfying crunch.

NUTRITION

507kcal
Protein
50g
Fat
15g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 slices Whole Grain Bread

1 cup Mixed Roasted Vegetables

1 oz Part-Skim Mozzarella Cheese

1/4 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice red bell pepper, zucchini, and red onion into even strips. Toss them gently with a drizzle (1/4 teaspoon) of olive oil and a pinch of salt and pepper.

  • 3

    Spread the vegetables on a baking tray and roast them in the oven for 15-20 minutes until tender and slightly charred.

  • 4

    While the vegetables roast, season the chicken breast with salt, pepper, and your favorite herbs. Grill or pan-sear the chicken until fully cooked (internal temperature of 165°F), then slice it thinly.

  • 5

    Assemble the panini by laying out the two slices of whole-grain bread. Layer the roasted vegetables over one slice, then add the grilled chicken slices, and top with the mozzarella cheese.

  • 6

    Press the assembled sandwich using a panini press or grill it on a skillet, pressing down with a spatula, until the bread is toasted and the cheese starts to melt.

  • 7

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