Crispy Pressed Roasted Vegetable Panini

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

Crispy Pressed Roasted Vegetable Panini

YOUR SOLIN GENERATED RECIPE

Crispy Pressed Roasted Vegetable Panini

Enjoy a vibrant and hearty panini featuring tender grilled chicken paired with a medley of oven-roasted vegetables, fresh leafy spinach, and a melty slice of low-fat mozzarella. The ingredients harmonize in flavor and texture, all pressed between lightly toasted whole grain bread to create a satisfying, crispy bite that's perfect for any meal.

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NUTRITION

384kcal
Protein
48.3g
Fat
11.8g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 slices Whole Grain Bread

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

1/2 cup Fresh Spinach

1 oz Low-Fat Mozzarella Cheese

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F. Prepare a baking sheet with parchment paper.

  • 2

    Slice the red bell pepper, zucchini, and red onion. Toss them lightly with olive oil, salt, and pepper.

  • 3

    Roast the vegetables in the oven for about 15 minutes or until tender and slightly charred at the edges.

  • 4

    While the vegetables are roasting, season the chicken breast with your preferred herbs and grill it on medium-high heat until fully cooked, about 6-7 minutes per side. Let it rest and then slice thinly.

  • 5

    Lightly toast the whole grain bread slices.

  • 6

    Assemble the panini by layering the grilled chicken, roasted vegetables, fresh spinach, and the slice of low-fat mozzarella cheese between the toasted bread.

  • 7

    Press the assembled sandwich in a panini press or use a skillet with a heavy pan on top, grilling until the cheese begins to melt and the bread is crisp.

  • 8

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

Crispy Pressed Roasted Vegetable Panini

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

Crispy Pressed Roasted Vegetable Panini

YOUR SOLIN GENERATED RECIPE

Crispy Pressed Roasted Vegetable Panini

Enjoy a vibrant and hearty panini featuring tender grilled chicken paired with a medley of oven-roasted vegetables, fresh leafy spinach, and a melty slice of low-fat mozzarella. The ingredients harmonize in flavor and texture, all pressed between lightly toasted whole grain bread to create a satisfying, crispy bite that's perfect for any meal.

NUTRITION

384kcal
Protein
48.3g
Fat
11.8g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 slices Whole Grain Bread

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

1/2 cup Fresh Spinach

1 oz Low-Fat Mozzarella Cheese

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F. Prepare a baking sheet with parchment paper.

  • 2

    Slice the red bell pepper, zucchini, and red onion. Toss them lightly with olive oil, salt, and pepper.

  • 3

    Roast the vegetables in the oven for about 15 minutes or until tender and slightly charred at the edges.

  • 4

    While the vegetables are roasting, season the chicken breast with your preferred herbs and grill it on medium-high heat until fully cooked, about 6-7 minutes per side. Let it rest and then slice thinly.

  • 5

    Lightly toast the whole grain bread slices.

  • 6

    Assemble the panini by layering the grilled chicken, roasted vegetables, fresh spinach, and the slice of low-fat mozzarella cheese between the toasted bread.

  • 7

    Press the assembled sandwich in a panini press or use a skillet with a heavy pan on top, grilling until the cheese begins to melt and the bread is crisp.

  • 8

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