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

A vibrant, crunchy panini featuring tender roasted vegetables, creamy avocado, a smear of hummus, and lean grilled chicken layered between hearty whole wheat panini bread. Each bite delivers a delicious mix of textures and flavors, making it a satisfying option for any meal of the day.

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NUTRITION

436kcal
Protein
36.8g
Fat
14.3g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Panini Bread (70g total)

3 ounces Grilled Chicken Breast (85g)

1 medium Red Bell Pepper (119g)

1 small Zucchini (118g)

1/4 medium Red Onion (30g)

1 portion Avocado (50g)

1 tablespoon Hummus (15g)

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C). Toss the sliced red bell pepper, zucchini, and red onion with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet.

  • 2

    Roast the vegetables in the oven for about 20 minutes, until tender and lightly caramelized.

  • 3

    While the vegetables are roasting, season the chicken breast with your favorite spices and grill it until fully cooked, about 6-8 minutes per side. Once cooked, slice into thin strips.

  • 4

    Lightly toast the whole wheat panini bread on a panini press or in a skillet until the exterior is crisp.

  • 5

    Spread a tablespoon of hummus on one side of each slice of bread. Arrange the roasted vegetables, grilled chicken slices, and avocado (sliced or mashed) on one slice.

  • 6

    Top with the second slice of bread, hummus side down, and press gently to secure the filling.

  • 7

    Slice the panini in half and serve immediately while warm and crispy.

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

A vibrant, crunchy panini featuring tender roasted vegetables, creamy avocado, a smear of hummus, and lean grilled chicken layered between hearty whole wheat panini bread. Each bite delivers a delicious mix of textures and flavors, making it a satisfying option for any meal of the day.

NUTRITION

436kcal
Protein
36.8g
Fat
14.3g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Panini Bread (70g total)

3 ounces Grilled Chicken Breast (85g)

1 medium Red Bell Pepper (119g)

1 small Zucchini (118g)

1/4 medium Red Onion (30g)

1 portion Avocado (50g)

1 tablespoon Hummus (15g)

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C). Toss the sliced red bell pepper, zucchini, and red onion with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet.

  • 2

    Roast the vegetables in the oven for about 20 minutes, until tender and lightly caramelized.

  • 3

    While the vegetables are roasting, season the chicken breast with your favorite spices and grill it until fully cooked, about 6-8 minutes per side. Once cooked, slice into thin strips.

  • 4

    Lightly toast the whole wheat panini bread on a panini press or in a skillet until the exterior is crisp.

  • 5

    Spread a tablespoon of hummus on one side of each slice of bread. Arrange the roasted vegetables, grilled chicken slices, and avocado (sliced or mashed) on one slice.

  • 6

    Top with the second slice of bread, hummus side down, and press gently to secure the filling.

  • 7

    Slice the panini in half and serve immediately while warm and crispy.