Stacked Chicken and Roasted Vegetable Melt

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

Stacked Chicken and Roasted Vegetable Melt

YOUR SOLIN GENERATED RECIPE

Stacked Chicken and Roasted Vegetable Melt

Enjoy a deliciously layered melt featuring perfectly roasted vegetables and juicy chicken breast, topped with a light cheddar cheese that melts over a toasted whole grain bread. This comforting meal is both vibrant in flavor and balanced in nutrients, making it an ideal choice for lunch or dinner.

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NUTRITION

362kcal
Protein
43.5g
Fat
12.8g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 oz Light Cheddar Cheese

1/2 medium Red Bell Pepper

1/2 cup Zucchini slices

1 slice Whole Grain Bread

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the red bell pepper and zucchini into even pieces. Toss them with 1 tsp olive oil and a pinch of salt and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for about 15-20 minutes until tender and slightly charred.

  • 4

    While the vegetables roast, grill or pan-sear the 5 oz chicken breast seasoned with salt, pepper, and your chosen herbs until fully cooked (internal temperature should reach 165°F).

  • 5

    Lightly toast the whole grain bread slice.

  • 6

    Assemble the melt by layering the sliced roasted vegetables on the toast, then top with sliced chicken breast and finally the light cheddar cheese.

  • 7

    Place the assembled stack under a broiler for 1-2 minutes until the cheese melts beautifully.

  • 8

    Serve immediately and enjoy your stacked chicken and roasted vegetable melt.

Stacked Chicken and Roasted Vegetable Melt

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

Stacked Chicken and Roasted Vegetable Melt

YOUR SOLIN GENERATED RECIPE

Stacked Chicken and Roasted Vegetable Melt

Enjoy a deliciously layered melt featuring perfectly roasted vegetables and juicy chicken breast, topped with a light cheddar cheese that melts over a toasted whole grain bread. This comforting meal is both vibrant in flavor and balanced in nutrients, making it an ideal choice for lunch or dinner.

NUTRITION

362kcal
Protein
43.5g
Fat
12.8g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 oz Light Cheddar Cheese

1/2 medium Red Bell Pepper

1/2 cup Zucchini slices

1 slice Whole Grain Bread

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the red bell pepper and zucchini into even pieces. Toss them with 1 tsp olive oil and a pinch of salt and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for about 15-20 minutes until tender and slightly charred.

  • 4

    While the vegetables roast, grill or pan-sear the 5 oz chicken breast seasoned with salt, pepper, and your chosen herbs until fully cooked (internal temperature should reach 165°F).

  • 5

    Lightly toast the whole grain bread slice.

  • 6

    Assemble the melt by layering the sliced roasted vegetables on the toast, then top with sliced chicken breast and finally the light cheddar cheese.

  • 7

    Place the assembled stack under a broiler for 1-2 minutes until the cheese melts beautifully.

  • 8

    Serve immediately and enjoy your stacked chicken and roasted vegetable melt.