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

Savor a delightful panini layered with crispy roasted vegetables, tender grilled chicken, fresh spinach, and crumbled feta cheese between perfectly toasted whole grain bread. This versatile dish is satisfying any time of the day, offering an irresistible blend of textures and flavors with every bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

535kcal
Protein
44.2g
Fat
17.1g
Carbs
57.1g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Panini Bread (100g total)

3 ounces Grilled Chicken Breast (85g)

1/2 cup Roasted Red Bell Pepper (75g)

1/2 cup Roasted Zucchini (90g)

1/2 cup Roasted Eggplant (82g)

1 cup Fresh Spinach (30g)

1 ounce Crumbled Feta Cheese (28g)

1 teaspoon Olive Oil (5g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss red bell pepper slices, zucchini, and eggplant with olive oil, salt, and pepper. Roast them on a baking sheet for 20-25 minutes until tender and slightly charred.

  • 2

    While the vegetables are roasting, season the chicken breast lightly with salt and pepper and grill on medium heat until fully cooked (about 4-5 minutes per side). Once cooked, slice the chicken into thin pieces.

  • 3

    Assemble the panini: On one slice of the whole grain bread, layer the roasted vegetables, fresh spinach, sliced grilled chicken, and sprinkle with crumbled feta cheese.

  • 4

    Top with the second slice of bread. If you have a panini press, lightly toast the sandwich for 3-4 minutes until the bread is crispy and the cheese starts to melt. Alternatively, use a skillet and press down with a spatula, toasting both sides evenly.

  • 5

    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

Savor a delightful panini layered with crispy roasted vegetables, tender grilled chicken, fresh spinach, and crumbled feta cheese between perfectly toasted whole grain bread. This versatile dish is satisfying any time of the day, offering an irresistible blend of textures and flavors with every bite.

NUTRITION

535kcal
Protein
44.2g
Fat
17.1g
Carbs
57.1g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Panini Bread (100g total)

3 ounces Grilled Chicken Breast (85g)

1/2 cup Roasted Red Bell Pepper (75g)

1/2 cup Roasted Zucchini (90g)

1/2 cup Roasted Eggplant (82g)

1 cup Fresh Spinach (30g)

1 ounce Crumbled Feta Cheese (28g)

1 teaspoon Olive Oil (5g)

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss red bell pepper slices, zucchini, and eggplant with olive oil, salt, and pepper. Roast them on a baking sheet for 20-25 minutes until tender and slightly charred.

  • 2

    While the vegetables are roasting, season the chicken breast lightly with salt and pepper and grill on medium heat until fully cooked (about 4-5 minutes per side). Once cooked, slice the chicken into thin pieces.

  • 3

    Assemble the panini: On one slice of the whole grain bread, layer the roasted vegetables, fresh spinach, sliced grilled chicken, and sprinkle with crumbled feta cheese.

  • 4

    Top with the second slice of bread. If you have a panini press, lightly toast the sandwich for 3-4 minutes until the bread is crispy and the cheese starts to melt. Alternatively, use a skillet and press down with a spatula, toasting both sides evenly.

  • 5

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