Crispy Stacked Chicken and Roasted Vegetable Melts

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

Crispy Stacked Chicken and Roasted Vegetable Melts

YOUR SOLIN GENERATED RECIPE

Crispy Stacked Chicken and Roasted Vegetable Melts

Enjoy a deliciously satisfying melt featuring crispy, herb-seasoned chicken layered with a medley of roasted bell peppers, zucchini, and tomato, all finished with a light sprinkle of low-fat mozzarella on a toasted slice of whole grain bread. This pop of textures and flavors delivers a well-balanced meal that's both hearty and vibrant.

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NUTRITION

425kcal
Protein
45.2g
Fat
11.1g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Whole Wheat Panko Breadcrumbs

1/2 cup Red Bell Pepper (sliced)

1/2 cup Zucchini (sliced)

2 slices Tomato

1/4 cup Low-Fat Mozzarella Cheese

1 slice Whole Grain Bread

1/2 tbsp Olive Oil (spray)

Italian Herbs & Spices (to taste)

Salt & Pepper (to taste)

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking tray with parchment paper and lightly coat with olive oil spray.

  • 2

    Season the chicken breast with salt, pepper, and mixed Italian herbs.

  • 3

    Lightly coat the chicken with whole wheat panko breadcrumbs. Place the chicken on the baking tray and bake for 18-20 minutes, or until the chicken reaches an internal temperature of 165°F and the coating is crispy.

  • 4

    While the chicken bakes, prepare the vegetables by slicing the red bell pepper, zucchini, and tomato. Toss the bell pepper and zucchini slices with a light spray of olive oil, salt, and pepper, and spread them on a separate tray. Roast in the oven for about 10-12 minutes until tender.

  • 5

    Toast the whole grain bread lightly in a toaster or in the oven.

  • 6

    Once the chicken and vegetables are ready, slice the chicken into thin pieces. On the toasted bread, layer the chicken slices, followed by the roasted vegetables, and top with tomato slices.

  • 7

    Sprinkle the low-fat mozzarella cheese evenly on top and place the assembled melt under the broiler for 1-2 minutes or until the cheese has just melted.

  • 8

    Remove from the oven and serve immediately enjoying the crispy textures and melty goodness.

Crispy Stacked Chicken and Roasted Vegetable Melts

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

Crispy Stacked Chicken and Roasted Vegetable Melts

YOUR SOLIN GENERATED RECIPE

Crispy Stacked Chicken and Roasted Vegetable Melts

Enjoy a deliciously satisfying melt featuring crispy, herb-seasoned chicken layered with a medley of roasted bell peppers, zucchini, and tomato, all finished with a light sprinkle of low-fat mozzarella on a toasted slice of whole grain bread. This pop of textures and flavors delivers a well-balanced meal that's both hearty and vibrant.

NUTRITION

425kcal
Protein
45.2g
Fat
11.1g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Whole Wheat Panko Breadcrumbs

1/2 cup Red Bell Pepper (sliced)

1/2 cup Zucchini (sliced)

2 slices Tomato

1/4 cup Low-Fat Mozzarella Cheese

1 slice Whole Grain Bread

1/2 tbsp Olive Oil (spray)

Italian Herbs & Spices (to taste)

Salt & Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking tray with parchment paper and lightly coat with olive oil spray.

  • 2

    Season the chicken breast with salt, pepper, and mixed Italian herbs.

  • 3

    Lightly coat the chicken with whole wheat panko breadcrumbs. Place the chicken on the baking tray and bake for 18-20 minutes, or until the chicken reaches an internal temperature of 165°F and the coating is crispy.

  • 4

    While the chicken bakes, prepare the vegetables by slicing the red bell pepper, zucchini, and tomato. Toss the bell pepper and zucchini slices with a light spray of olive oil, salt, and pepper, and spread them on a separate tray. Roast in the oven for about 10-12 minutes until tender.

  • 5

    Toast the whole grain bread lightly in a toaster or in the oven.

  • 6

    Once the chicken and vegetables are ready, slice the chicken into thin pieces. On the toasted bread, layer the chicken slices, followed by the roasted vegetables, and top with tomato slices.

  • 7

    Sprinkle the low-fat mozzarella cheese evenly on top and place the assembled melt under the broiler for 1-2 minutes or until the cheese has just melted.

  • 8

    Remove from the oven and serve immediately enjoying the crispy textures and melty goodness.