YOUR SOLIN GENERATED RECIPE
Fresh Grilled Vegetable Sandwich with Chicken
Enjoy a vibrant and satisfying Fresh Grilled Vegetable Sandwich layered with tender grilled chicken breast, colorful zucchini, red bell pepper, and red onion, finished with a spread of aromatic basil pesto and tangy crumbles of feta cheese. This sandwich balances a variety of textures and flavors, making it a perfect choice for a wholesome meal that fuels your day.
INGREDIENTS
3 ounces grilled Chicken Breast
2 slices Whole-Grain Bread
1/2 cup sliced Zucchini
1/2 medium Red Bell Pepper
2 slices Red Onion
1 tablespoon Basil Pesto
1 ounce Feta Cheese
PREPARATION
Preheat your grill or grill pan over medium-high heat.
Season the chicken breast lightly with salt and pepper. Grill the chicken for about 5-6 minutes per side until fully cooked and the internal temperature reaches 165°F. Let it rest before slicing.
While the chicken is grilling, toss the sliced zucchini, red bell pepper, and red onion in a small drizzle of olive oil, salt, and pepper. Grill the vegetables for 3-4 minutes per side, until tender and with nice grill marks.
Toast the whole-grain bread slices on the grill or in a toaster until lightly crispy.
Spread basil pesto onto one side of each slice of toasted bread.
Layer the grilled vegetables evenly on one slice, followed by sliced grilled chicken breast.
Sprinkle crumbled feta cheese over the chicken and add the second slice of bread on top to complete the sandwich.
Cut in half and serve immediately.