Chicken Pesto Sandwich with Roasted Vegetables

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

Chicken Pesto Sandwich with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Chicken Pesto Sandwich with Roasted Vegetables

Savor a vibrant, hearty chicken pesto sandwich layered with tender grilled chicken, zesty roasted vegetables, and a fresh spread of basil pesto on whole grain bread. This dish harmoniously balances savory flavors and textures for a satisfying meal any time of day.

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NUTRITION

379kcal
Protein
34.7g
Fat
13g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

2 slices Whole Grain Bread

1 tbsp Homemade Basil Pesto

1/4 cup Roasted Red Bell Pepper

1/4 cup Roasted Zucchini

1/8 cup Roasted Red Onion

1 cup Arugula

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PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the vegetables.

  • 2

    Slice the red bell pepper, zucchini, and red onion into even pieces. Toss them lightly with a drizzle of olive oil, salt, and pepper.

  • 3

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

  • 4

    Season the chicken breast with salt, pepper, and a squeeze of lemon. Grill or pan-sear the chicken over medium heat for about 6-7 minutes per side until fully cooked. Let it rest, then slice thinly.

  • 5

    Toast the whole grain bread slices lightly in a toaster or skillet.

  • 6

    Spread 1 tablespoon of homemade basil pesto on each slice of bread.

  • 7

    Layer the sliced chicken on one slice of the bread, top with the roasted vegetables and a handful of fresh arugula.

  • 8

    Close the sandwich with the top slice, slice in half if desired, and serve immediately.

Chicken Pesto Sandwich with Roasted Vegetables

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

Chicken Pesto Sandwich with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Chicken Pesto Sandwich with Roasted Vegetables

Savor a vibrant, hearty chicken pesto sandwich layered with tender grilled chicken, zesty roasted vegetables, and a fresh spread of basil pesto on whole grain bread. This dish harmoniously balances savory flavors and textures for a satisfying meal any time of day.

NUTRITION

379kcal
Protein
34.7g
Fat
13g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

2 slices Whole Grain Bread

1 tbsp Homemade Basil Pesto

1/4 cup Roasted Red Bell Pepper

1/4 cup Roasted Zucchini

1/8 cup Roasted Red Onion

1 cup Arugula

PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the vegetables.

  • 2

    Slice the red bell pepper, zucchini, and red onion into even pieces. Toss them lightly with a drizzle of olive oil, salt, and pepper.

  • 3

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

  • 4

    Season the chicken breast with salt, pepper, and a squeeze of lemon. Grill or pan-sear the chicken over medium heat for about 6-7 minutes per side until fully cooked. Let it rest, then slice thinly.

  • 5

    Toast the whole grain bread slices lightly in a toaster or skillet.

  • 6

    Spread 1 tablespoon of homemade basil pesto on each slice of bread.

  • 7

    Layer the sliced chicken on one slice of the bread, top with the roasted vegetables and a handful of fresh arugula.

  • 8

    Close the sandwich with the top slice, slice in half if desired, and serve immediately.