Are you ready to elevate your lunch game with a mouthwatering Italian classic? This Grilled Chicken Panini with Zucchini, Tomato, and Mozzarella is not just a sandwich; it's a flavor-packed experience that will leave you craving more! With its perfectly grilled chicken, fresh vegetables, and gooey mozzarella nestled between warm, crusty ciabatta rolls, this panini is the ultimate comfort food. In just 25 minutes, you can whip up this delicious dish that’s perfect for a quick lunch or a cozy dinner. Don’t miss out on the chance to impress your taste buds—let’s dive into the recipe!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 2 servings
Ingredients
- 2 boneless, skinless chicken breasts
- 1 medium zucchini, sliced
- 1 tomato, sliced
- 1/2 cup mozzarella cheese, shredded
- 2 ciabatta rolls
- Olive oil for grilling
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Slice the zucchini and tomato into even rounds, and shred the mozzarella cheese if it isn't pre-shredded. Set aside.
- Preheat your grill or grill pan over medium heat. If using a grill, ensure it's clean and lightly oiled to prevent sticking.
- While the grill is heating, season the chicken breasts with salt and pepper on both sides. This will enhance the flavor of the chicken.
- Once the grill is hot, add the chicken breasts. Grill for about 5-7 minutes on one side, then flip and grill for an additional 5-7 minutes, or until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (75°C).
- While the chicken is grilling, heat a small amount of olive oil in a separate pan over medium heat. Add the sliced zucchini and sauté for about 3-4 minutes until tender and slightly browned. Season with a pinch of salt and pepper.
- Once the chicken is cooked, remove it from the grill and let it rest for a few minutes. Then, slice the chicken into thin strips.
- To assemble the panini, cut the ciabatta rolls in half horizontally. Drizzle a little olive oil on the cut sides of the rolls. On the bottom half of each roll, layer the sliced grilled chicken, sautéed zucchini, tomato slices, and a generous amount of shredded mozzarella cheese.
- Place the top half of the ciabatta rolls on the assembled ingredients. Press down gently to compact the sandwich.
- Return the assembled panini to the grill or grill pan. Grill for about 3-4 minutes on each side, or until the bread is golden brown and the cheese has melted.
- Once the panini is ready, remove it from the grill and let it cool for a minute before slicing it in half. This will help the cheese set slightly and make it easier to eat.
- Serve the grilled chicken panini warm, optionally with a side salad or chips for a complete meal. Enjoy your delicious Italian-inspired dish!
Tips
- Prep Ahead: To save time, prep your ingredients in advance. Slice the zucchini and tomato, and shred the mozzarella the night before, so you can quickly assemble your panini when hunger strikes.
- Grill Marks Matter: For that perfect grilled look and flavor, ensure your grill is hot before adding the chicken. Aim for nice grill marks by not moving the chicken too much while it cooks.
- Don’t Skip the Rest: Letting the grilled chicken rest for a few minutes after cooking allows the juices to redistribute, making your panini even juicier.
- Experiment with Cheese: While mozzarella is a classic choice, feel free to mix in other cheeses like provolone or fontina for an extra layer of flavor.
- Press It Down: When grilling the assembled panini, press down gently with a spatula to help the ingredients meld together and ensure even grilling.
- Serve with Style: Pair your panini with a light side salad or some crispy chips for a complete meal that’s sure to impress.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 35g
Fat: 14g
Saturated Fat: 5g
Cholesterol: 95mg
