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

Enjoy a delightful fusion of roasted vegetables and tangy feta, layered with creamy hummus and succulent grilled chicken breast, all pressed between crispy whole-grain panini bread. This panini offers a satisfying crunch, vibrant flavors, and a balanced blend of textures that make it perfect for any meal of the day.

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NUTRITION

535kcal
Protein
46g
Fat
16.5g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

2 slices whole-grain panini bread

3 ounces grilled chicken breast

1 ounce feta cheese

2 tablespoons hummus

1 cup roasted mixed vegetables

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss chopped red bell pepper, zucchini, and red onion with a drizzle of olive oil, salt, and pepper, then spread evenly on a baking sheet.

  • 2

    Roast the vegetables for approximately 20 minutes, until they are tender and slightly caramelized.

  • 3

    Meanwhile, season a 3-ounce chicken breast with salt, pepper, and any preferred herbs. Grill the chicken over medium-high heat until fully cooked, about 5-6 minutes per side, then slice thinly.

  • 4

    On one slice of the panini bread, spread 1 tablespoon of hummus. Layer the roasted vegetables evenly, followed by the grilled chicken slices, and crumble the feta cheese on top. Spread the remaining hummus on the second slice of bread and place it on top.

  • 5

    Heat a panini press or a skillet over medium heat. If using a skillet, lightly press the sandwich with another pan or spatula. Toast the assembled sandwich for 3-4 minutes per side until the bread becomes crispy and golden.

  • 6

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

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

Enjoy a delightful fusion of roasted vegetables and tangy feta, layered with creamy hummus and succulent grilled chicken breast, all pressed between crispy whole-grain panini bread. This panini offers a satisfying crunch, vibrant flavors, and a balanced blend of textures that make it perfect for any meal of the day.

NUTRITION

535kcal
Protein
46g
Fat
16.5g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

2 slices whole-grain panini bread

3 ounces grilled chicken breast

1 ounce feta cheese

2 tablespoons hummus

1 cup roasted mixed vegetables

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss chopped red bell pepper, zucchini, and red onion with a drizzle of olive oil, salt, and pepper, then spread evenly on a baking sheet.

  • 2

    Roast the vegetables for approximately 20 minutes, until they are tender and slightly caramelized.

  • 3

    Meanwhile, season a 3-ounce chicken breast with salt, pepper, and any preferred herbs. Grill the chicken over medium-high heat until fully cooked, about 5-6 minutes per side, then slice thinly.

  • 4

    On one slice of the panini bread, spread 1 tablespoon of hummus. Layer the roasted vegetables evenly, followed by the grilled chicken slices, and crumble the feta cheese on top. Spread the remaining hummus on the second slice of bread and place it on top.

  • 5

    Heat a panini press or a skillet over medium heat. If using a skillet, lightly press the sandwich with another pan or spatula. Toast the assembled sandwich for 3-4 minutes per side until the bread becomes crispy and golden.

  • 6

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