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

Enjoy a hearty and flavorful panini that packs a protein punch with tender grilled chicken, roasted colorful vegetables, and melted low-fat mozzarella pressed between whole grain bread. This crispy masterpiece is finished with a light drizzle of olive oil, offering satisfying crunch and vibrant taste in every bite.

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NUTRITION

482kcal
Protein
57g
Fat
12.5g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 slices Whole Grain Bread

1/2 cup Roasted Mixed Vegetables

1 oz Low-Fat Mozzarella Cheese

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F for roasting vegetables and prepare a panini press or grill pan.

  • 2

    Toss chopped bell peppers, zucchini, and red onion with a drizzle of olive oil, salt, and pepper. Roast in the oven for about 15-20 minutes until tender.

  • 3

    Season the chicken breast with salt, pepper, and your favorite herbs, then grill or pan-sear until fully cooked. Slice thinly.

  • 4

    Assemble the panini by layering the chicken slices, roasted vegetables, and low-fat mozzarella between two slices of whole grain bread.

  • 5

    Lightly brush the outside of the bread with a tiny bit of olive oil. Place the sandwich on the panini press or grill pan and cook until the bread is crisp and the cheese is melted, about 3-5 minutes per side.

  • 6

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

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

Enjoy a hearty and flavorful panini that packs a protein punch with tender grilled chicken, roasted colorful vegetables, and melted low-fat mozzarella pressed between whole grain bread. This crispy masterpiece is finished with a light drizzle of olive oil, offering satisfying crunch and vibrant taste in every bite.

NUTRITION

482kcal
Protein
57g
Fat
12.5g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 slices Whole Grain Bread

1/2 cup Roasted Mixed Vegetables

1 oz Low-Fat Mozzarella Cheese

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F for roasting vegetables and prepare a panini press or grill pan.

  • 2

    Toss chopped bell peppers, zucchini, and red onion with a drizzle of olive oil, salt, and pepper. Roast in the oven for about 15-20 minutes until tender.

  • 3

    Season the chicken breast with salt, pepper, and your favorite herbs, then grill or pan-sear until fully cooked. Slice thinly.

  • 4

    Assemble the panini by layering the chicken slices, roasted vegetables, and low-fat mozzarella between two slices of whole grain bread.

  • 5

    Lightly brush the outside of the bread with a tiny bit of olive oil. Place the sandwich on the panini press or grill pan and cook until the bread is crisp and the cheese is melted, about 3-5 minutes per side.

  • 6

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