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

Savor a hearty, grilled chicken and roasted vegetable panini featuring whole grain bread, succulent chicken breast, tangy goat cheese, and a colorful medley of roasted eggplant, zucchini, and red bell pepper, all finished with fresh spinach and a drizzle of olive oil. This balanced sandwich offers satisfying crunch with a melange of textures and flavors for a delicious, wholesome meal.

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NUTRITION

459kcal
Protein
41.8g
Fat
16g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread

3 ounces Grilled Chicken Breast

1 ounce Goat Cheese

1/2 medium Eggplant

1/2 medium Zucchini

1/2 medium Red Bell Pepper

1 cup Fresh Spinach

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the eggplant, zucchini, and red bell pepper into thin, even pieces. Toss them lightly with olive oil, salt, and pepper.

  • 3

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

  • 4

    While the vegetables are roasting, grill the chicken breast until fully cooked and slice into thin pieces.

  • 5

    Lightly toast the whole grain bread slices on a pan or grill.

  • 6

    Assemble the panini by layering roasted vegetables, grilled chicken slices, fresh spinach, and goat cheese between the toasted bread slices.

  • 7

    Optionally, press the sandwich in a panini press for a few minutes until the cheese softens and the bread achieves a crispy texture.

  • 8

    Slice and serve warm.

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

Savor a hearty, grilled chicken and roasted vegetable panini featuring whole grain bread, succulent chicken breast, tangy goat cheese, and a colorful medley of roasted eggplant, zucchini, and red bell pepper, all finished with fresh spinach and a drizzle of olive oil. This balanced sandwich offers satisfying crunch with a melange of textures and flavors for a delicious, wholesome meal.

NUTRITION

459kcal
Protein
41.8g
Fat
16g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread

3 ounces Grilled Chicken Breast

1 ounce Goat Cheese

1/2 medium Eggplant

1/2 medium Zucchini

1/2 medium Red Bell Pepper

1 cup Fresh Spinach

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the eggplant, zucchini, and red bell pepper into thin, even pieces. Toss them lightly with olive oil, salt, and pepper.

  • 3

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

  • 4

    While the vegetables are roasting, grill the chicken breast until fully cooked and slice into thin pieces.

  • 5

    Lightly toast the whole grain bread slices on a pan or grill.

  • 6

    Assemble the panini by layering roasted vegetables, grilled chicken slices, fresh spinach, and goat cheese between the toasted bread slices.

  • 7

    Optionally, press the sandwich in a panini press for a few minutes until the cheese softens and the bread achieves a crispy texture.

  • 8

    Slice and serve warm.