Grilled Chicken Panini

Elevate your lunch game with this irresistible Grilled Chicken Panini, a perfect combination of bold flavors and crispy textures. Tender, herb-marinated chicken breasts are grilled to perfection, then layered on ciabatta bread with melted provolone cheese, fresh spinach, and tangy sun-dried tomatoes. A creamy garlic mayo spread adds a zesty kick to every bite, while the panini is pressed to golden, toasty perfection. Ready in just 35 minutes and packed with protein and vibrant ingredients, this recipe is ideal for a quick weeknight dinner or a gourmet-style lunch. Whether prepared in a panini press or a simple skillet, this warm, melty sandwich is guaranteed to impress.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces boneless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon dried oregano
• 1 loaf ciabatta bread
• 4 slices provolone cheese
• 1 cup fresh spinach
• 0.5 cup sun-dried tomatoes
• 2 tablespoons mayonnaise
• 0.25 teaspoon garlic powder

Directions

Step 1

Preheat a grill pan over medium-high heat.

Step 2

Pound the chicken breasts to an even thickness using a meat mallet or rolling pin.

Step 3

In a small bowl, mix 2 tablespoons of olive oil with 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 0.5 teaspoon of dried oregano.

Step 4

Brush the chicken breasts with the olive oil mixture on both sides.

Step 5

Grill the chicken breasts on the preheated grill pan for 5-7 minutes on each side, or until fully cooked and grill marks appear. The internal temperature should reach 165°F (74°C).

Step 6

Remove the chicken from the grill and let it rest for 5 minutes, then slice each breast into thin strips.

Step 7

Slice the ciabatta loaf into four equal sections and then horizontally slice each section in half to make sandwich halves.

Step 8

Mix 2 tablespoons of mayonnaise with 0.25 teaspoon of garlic powder and spread evenly on each half of the ciabatta slices.

Step 9

On the bottom half of each ciabatta slice, layer grilled chicken strips, 1 slice of provolone cheese, a handful of fresh spinach, and a couple of sun-dried tomatoes.

Step 10

Place the top halves of the ciabatta over the fillings to form sandwiches.

Step 11

Preheat a panini press. If using a skillet, place a heavy pan or another skillet on top to press the sandwich down.

Step 12

Grill the panini for 3-5 minutes, or until the cheese is melted and the bread is golden and crisp.

Step 13

Remove from the grill, slice in half, and serve warm.

Nutrition Facts

Serving size	1084.4 grams (1084.4g)

Amount per serving	% Daily Value*
Calories	2926

Total Fat 111.00g	142%
Saturated Fat 29.20g	146%
Polyunsaturated Fat 3.00g
Cholesterol 406mg	135%
Sodium 6540mg	284%
Total Carbohydrate 298.30g	108%
Dietary Fiber 22.10g	79%
Total Sugars 11.20g
Protein 194.20g	388%

Vitamin D 17IU	87%
Calcium 965mg	74%
Iron 25mg	138%
Potassium 1968mg	42%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.6%

Protein: 26.2%

Carbs: 40.2%