Name: Chicken Prosciutto Panini with Roasted Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 slices sourdough bread; 1 tsp basil pesto; 4 oz cooked chicken breast; 1 slice prosciutto; 0.25 cup roasted red peppers; 1 tsp balsamic glaze; 0.5 cup baby arugula; 1 tsp extra virgin olive oil

Chicken Prosciutto Panini with Roasted Peppers

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

YOUR SOLIN GENERATED RECIPE

Chicken Prosciutto Panini with Roasted Peppers

Sourdough bread pressed until golden and crispy, layered with tender shredded chicken, salty prosciutto, and sweet roasted peppers for a savory, satisfying crunch.

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NUTRITION

Protein

48.0g

Fat

17.1g

Carbs

31.8g

SERVINGS

1 serving

INGREDIENTS

2 slices sourdough bread

1 tsp basil pesto

4 oz cooked chicken breast

1 slice prosciutto

0.25 cup roasted red peppers

1 tsp balsamic glaze

0.5 cup baby arugula

1 tsp extra virgin olive oil

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PREPARATION

1
Preheat a panini press or a large cast-iron skillet over medium heat.
2
Lay out the sourdough slices and spread the basil pesto evenly across the top side of one slice.
3
Layer the shredded cooked chicken breast, prosciutto slice, and roasted red peppers on top of the pesto.
4
Drizzle the balsamic glaze over the peppers and top with the fresh baby arugula.
5
Place the second slice of bread on top and lightly brush the exterior of the sandwich with extra virgin olive oil.
6
Grill the sandwich for 3 to 4 minutes per side until the bread is toasted and the filling is heated through.