YOUR SOLIN GENERATED RECIPE
Grilled Vegetable Sandwich with Fresh Pesto
Enjoy a deliciously grilled vegetable sandwich bursting with the fresh flavors of basil pesto, tender grilled chicken, and perfectly charred vegetables, all layered between hearty whole grain bread. This sandwich strikes a harmonious balance between savory grilled veggies and lean protein, ideal for a nutritious meal any time of the day.
INGREDIENTS
2 slices Whole Grain Bread (56g total)
1/2 medium Zucchini (~50g)
1/2 medium Red Bell Pepper (~60g)
1/4 medium Eggplant (~80g)
2 ounces Grilled Chicken Breast (~56g)
2 tablespoons Fresh Pesto (~30g)
1 tablespoon Parmesan Cheese (~5g)
PREPARATION
Preheat a grill pan over medium-high heat.
Slice the zucchini, red bell pepper, and eggplant into even strips.
Lightly season the vegetables with salt, pepper, and a drizzle of olive oil.
Grill the vegetables for about 3-4 minutes per side until tender and marked by the grill.
Grill the chicken breast slices (or pre-grilled chicken) until heated through and with nice grill marks.
Toast the whole grain bread slices until lightly crisp.
Spread the fresh pesto evenly on one side of each bread slice.
Layer the grilled vegetables and chicken breast on one slice of bread.
Sprinkle with grated Parmesan cheese for an extra flavor boost.
Top with the remaining bread slice, slice in half if desired, and serve immediately.