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 hearty and satisfying panini combining tender grilled chicken with a medley of crisp roasted vegetables pressed between slices of whole grain bread. The robust flavors of roasted red bell peppers, zucchini, and red onion are enhanced with a whisper of olive oil and finished with fresh, peppery arugula, offering a vibrant blend of textures and tastes perfect for any meal of the day.

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NUTRITION

364kcal
Protein
36.5g
Fat
9.8g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

2 slices Whole Grain Bread

1/2 cup Red Bell Pepper (sliced)

1/2 cup Zucchini (sliced)

1/4 cup Red Onion (thinly sliced)

1 teaspoon Olive Oil

1 cup Arugula

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PREPARATION

  • 1

    Preheat your oven to 425°F. Arrange the red bell pepper slices, zucchini, and red onion on a baking sheet. Drizzle with olive oil and season lightly with salt and pepper.

  • 2

    Roast the vegetables for 15 minutes until tender and slightly caramelized, then remove from the oven.

  • 3

    While the vegetables are roasting, season the chicken breast with your favorite herbs and grill it on medium heat until fully cooked, about 5-6 minutes per side. Once cooked, slice the chicken thinly.

  • 4

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

  • 5

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

  • 6

    Press the panini in a panini press or use a heavy skillet to compress it, heating each side for about 2-3 minutes until the bread is crispy.

  • 7

    Serve immediately while warm and enjoy your crispy, savory panini.

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 hearty and satisfying panini combining tender grilled chicken with a medley of crisp roasted vegetables pressed between slices of whole grain bread. The robust flavors of roasted red bell peppers, zucchini, and red onion are enhanced with a whisper of olive oil and finished with fresh, peppery arugula, offering a vibrant blend of textures and tastes perfect for any meal of the day.

NUTRITION

364kcal
Protein
36.5g
Fat
9.8g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

2 slices Whole Grain Bread

1/2 cup Red Bell Pepper (sliced)

1/2 cup Zucchini (sliced)

1/4 cup Red Onion (thinly sliced)

1 teaspoon Olive Oil

1 cup Arugula

PREPARATION

  • 1

    Preheat your oven to 425°F. Arrange the red bell pepper slices, zucchini, and red onion on a baking sheet. Drizzle with olive oil and season lightly with salt and pepper.

  • 2

    Roast the vegetables for 15 minutes until tender and slightly caramelized, then remove from the oven.

  • 3

    While the vegetables are roasting, season the chicken breast with your favorite herbs and grill it on medium heat until fully cooked, about 5-6 minutes per side. Once cooked, slice the chicken thinly.

  • 4

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

  • 5

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

  • 6

    Press the panini in a panini press or use a heavy skillet to compress it, heating each side for about 2-3 minutes until the bread is crispy.

  • 7

    Serve immediately while warm and enjoy your crispy, savory panini.