YOUR SOLIN GENERATED RECIPE
Hearty Grilled Vegetable Sandwich
Savor a vibrant mix of grilled vegetables layered with hummus and tender grilled chicken breast nestled between whole wheat bread slices. This sandwich combines smoky charred flavors with fresh greens, delivering a balanced bite that fuels your day with a blend of protein and wholesome goodness.
INGREDIENTS
2 slices Whole Wheat Bread
3 ounces Grilled Chicken Breast
1 Portobello Mushroom Cap
Half a medium Red Bell Pepper
Half a medium Zucchini
Half a medium Eggplant
1 cup Spinach Leaves
2 tablespoons Hummus
PREPARATION
Preheat your grill or grill pan over medium-high heat.
Lightly brush the portobello mushroom cap, sliced red bell pepper, zucchini rounds, and eggplant slices with a drizzle of olive oil and season with salt and pepper.
Grill the vegetables until they develop charred grill marks and soften, about 4-5 minutes per side.
Grill the chicken breast for about 6-7 minutes per side or until fully cooked and nicely charred.
Toast the whole wheat bread slices on the grill or in a toaster until lightly crisp.
Spread hummus on one side of each bread slice. Layer the grilled vegetables, add a handful of fresh spinach leaves, and top with sliced grilled chicken breast.
Assemble the sandwich by placing the other bread slice on top, hummus side down. Serve immediately.