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Skinny Chicken and Roasted Vegetable Paninis
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Prep Time:
45 minutes
Total Time:
45 minutes
Delicious veggie and cheese melt on grilled bread.
Ingredients:
  • 1/8 teaspoon salt
  • 1 teaspoon olive oil
  • 4 teaspoons red wine vinegar
  • 1 zucchini, cut lengthwise into thin slices
  • 2 slices (1/4 inch) red onion
  • 1 medium tomato, cut into 4 slices
  • 1 small red bell pepper
  • 4 slices sprouted wheat bread
  • 1/4 cup shredded deli rotisserie chicken breast
  • 1/4 cup fresh basil leaves
  • 1/4 cup shredded reduced-fat mozzarella cheese (1 oz)
Instructions:
  • Preheat oven to 450°F. Cover 2 cookie sheets with foil and grease with cooking spray.
  • Combine salt, olive oil, and vinegar in a small bowl.
  • Brush the zucchini and onion with the vinegar mixture using a pastry brush, save the rest. Arrange the zucchini and onion in a single layer on one cookie sheet and the tomatoes on the other. Roast in the oven for 25-30 minutes, flipping once, until the zucchini and onions are golden brown and the tomatoes release their juices, remember to rotate the pans halfway through baking.
  • Roast the bell pepper over an open gas flame or under a broiler until blackened all over. Transfer the pepper to a medium bowl, cover it with plastic wrap, and allow it to steam for 5 minutes. Then, move the pepper to a cutting board, remove the top, and use a sharp knife to scrape off the blackened skin. Finally, cut the flesh into 1-inch strips.
  • Prepare the panini grill by generously spraying it with cooking spray and preheat it to medium-high heat.
  • Spread the vegetables evenly over 2 slices of bread and brush the remaining vinegar mixture over them. Layer the chicken, basil, and cheese on top. Place the other slice of bread on top to form a sandwich. Grill the sandwiches in a panini press for 4 to 5 minutes until the cheese is melted and the bread is nicely toasted.

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