Crispy Roasted Vegetable Panini with Grilled Chicken

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

Crispy Roasted Vegetable Panini with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Vegetable Panini with Grilled Chicken

Savor a delicious fusion of crispy roasted vegetables layered with tender grilled chicken breast, melty provolone cheese, and a bright, herby pesto spread, all pressed between hearty whole wheat bread. This panini delights with its crunchy exterior and flavorful, nutrient-packed filling, perfectly designed to nourish you while satisfying your mid-day cravings.

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NUTRITION

436kcal
Protein
39g
Fat
19.3g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Bread

3 ounces Grilled Chicken Breast

1 ounce Provolone Cheese

1 cup Assorted Roasted Vegetables

1 tablespoon Pesto

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PREPARATION

  • 1

    Preheat your panini press or a non-stick skillet over medium heat.

  • 2

    Prepare the roasted vegetables in advance by tossing chopped zucchini, red bell pepper, and eggplant with olive oil, salt, and pepper, and roasting in the oven at 400°F for about 20 minutes until tender and slightly charred.

  • 3

    Lightly toast the whole wheat bread slices on the panini press or skillet for an extra crunch.

  • 4

    Spread a tablespoon of pesto on one side of each bread slice.

  • 5

    Layer the panini by placing the grilled chicken breast evenly on one slice, followed by the roasted vegetables, and top with the provolone cheese.

  • 6

    Close the sandwich with the second slice of bread, pesto side down.

  • 7

    Press the sandwich in the panini press for 3-4 minutes or cook in the skillet, pressing down with a spatula, until the cheese slightly melts and the bread achieves a crispy, golden exterior.

  • 8

    Remove from heat, slice in half, and enjoy your protein-packed, flavorful panini.

Crispy Roasted Vegetable Panini with Grilled Chicken

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

Crispy Roasted Vegetable Panini with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Vegetable Panini with Grilled Chicken

Savor a delicious fusion of crispy roasted vegetables layered with tender grilled chicken breast, melty provolone cheese, and a bright, herby pesto spread, all pressed between hearty whole wheat bread. This panini delights with its crunchy exterior and flavorful, nutrient-packed filling, perfectly designed to nourish you while satisfying your mid-day cravings.

NUTRITION

436kcal
Protein
39g
Fat
19.3g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Bread

3 ounces Grilled Chicken Breast

1 ounce Provolone Cheese

1 cup Assorted Roasted Vegetables

1 tablespoon Pesto

PREPARATION

  • 1

    Preheat your panini press or a non-stick skillet over medium heat.

  • 2

    Prepare the roasted vegetables in advance by tossing chopped zucchini, red bell pepper, and eggplant with olive oil, salt, and pepper, and roasting in the oven at 400°F for about 20 minutes until tender and slightly charred.

  • 3

    Lightly toast the whole wheat bread slices on the panini press or skillet for an extra crunch.

  • 4

    Spread a tablespoon of pesto on one side of each bread slice.

  • 5

    Layer the panini by placing the grilled chicken breast evenly on one slice, followed by the roasted vegetables, and top with the provolone cheese.

  • 6

    Close the sandwich with the second slice of bread, pesto side down.

  • 7

    Press the sandwich in the panini press for 3-4 minutes or cook in the skillet, pressing down with a spatula, until the cheese slightly melts and the bread achieves a crispy, golden exterior.

  • 8

    Remove from heat, slice in half, and enjoy your protein-packed, flavorful panini.