Best 4 Healthy Chicken And Spinach Panini Recipes

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In this modern era, it is difficult to find healthy and quick options for our daily meals. A healthy diet is essential for leading a healthy lifestyle. We all love delicious food but making healthy and delicious food at the same time is a hard task. Paninis are everyone's favorite snack, but they are considered generally unhealthy because of the amount of butter or oil used in making them. Here is a healthy version of the classic chicken and spinach panini that is not only packed with flavor but is also a powerhouse of nutrients!

Check out the recipes below so you can choose the best recipe for yourself!

ARTICHOKE AND SPINACH DIP CHICKEN PANINI



Artichoke and Spinach Dip Chicken Panini image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 20m

Yield 4 sandwiches

Number Of Ingredients 10

One 14-ounce jar marinated artichoke hearts, drained and chopped
2 cups baby spinach, chopped
1 cup sour cream
1 cup grated fontina
1/4 cup grated Parmesan
Salt and pepper
8 slices rye bread
2 grilled boneless skinless chicken breasts, sliced thin on the bias
1 cup jarred roasted red peppers, sliced
Olive oil, for brushing

Steps:

  • Stir together the artichokes, spinach, sour cream, fontina and Parmesan in a bowl. Season the mixture with salt and pepper to taste.
  • Preheat a grill pan or panini press on medium heat.
  • Spread the artichoke mixture on all the slices of bread. Place 1 layer of chicken on 4 of the bread slices, then top each with a couple of layers of roasted red peppers. Top with the remaining bread. Brush the outside of each sandwich with some olive oil.
  • Place the sandwiches on the grill pan or in the panini press. If using a grill pan, place a cast-iron skillet or brick wrapped in foil on top of the sandwiches to weigh them down. Cook, flipping halfway through, until golden brown and the cheese is melted and gooey in the center, 3 to 5 minutes per side. If using a panini press cook 6 to 10 minutes total.

CHICKEN FLORENTINE PANINI



Chicken Florentine Panini image

Chicken Florentine Panini, from Lee Bremson of Kansas City, Missouri, brings an Italian flair to this speedy meal. The grilled sandwich combines chicken with provolone cheese, spinach and red onion.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1 package (5 ounces) fresh baby spinach
2 teaspoons olive oil
1/4 cup butter, softened
8 slices sourdough bread
1/4 cup creamy Italian salad dressing
8 slices provolone cheese
1/2 pound shaved deli chicken
2 slices red onion, separated into rings

Steps:

  • In a large cast-iron or other heavy skillet, saute spinach in oil until wilted, about 2 minutes. Drain; wipe skillet clean., Spread 4 bread slices with salad dressing. Layer with a cheese slice, chicken, spinach, onion and another cheese slice. Top with remaining bread. Butter outsides of sandwiches. , Cook in same skillet or panini maker until bread is golden brown and cheese is melted.

Nutrition Facts : Calories 582 calories, Fat 26g fat (10g saturated fat), Cholesterol 62mg cholesterol, Sodium 1688mg sodium, Carbohydrate 63g carbohydrate (4g sugars, Fiber 5g fiber), Protein 23g protein.

GARLIC AND HERB CHICKEN PANINI



Garlic and Herb Chicken Panini image

Provided by Tregaye Fraser

Categories     main-dish

Time 25m

Yield about 15 pieces

Number Of Ingredients 11

1 large baguette
One 6.5-ounce container garlic and herb cheese spread, such as Rondele
1/2 recipe Chicken, Spinach and Artichoke Base, recipe follows
6 slices deli provolone cheese
2 tablespoons extra-virgin olive oil
Two 9-ounce bags refrigerated grilled garlic and herb chicken breast
One 14-ounce can artichoke hearts, drained and roughly chopped
One 5-ounce bag fresh spinach
1 tablespoon extra-virgin olive oil
Pinch of red pepper flakes
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Slice the baguette in half lengthwise. Remove some of the interior bread to make room for the filling. Spread the garlic and herb cheese on both the top and bottom halves of the baguette. Spread the Chicken, Spinach and Artichoke Base on the bottom half. Layer the sliced provolone on top. Cover with the top half of the baguette and cut in half crosswise. Place the halves side by side on a baking sheet and brush the tops with the olive oil. Place another baking sheet on top and put a heavy pot or cast-iron skillet on top to weigh it down.
  • Bake until the bread is crispy and the filling is hot, 10 to 12 minutes. Slice into small pieces and secure each piece with a cocktail pick. Serve warm.
  • Cut the chicken into bite-size piece. In a large bowl, toss together the chicken, artichoke hearts, spinach and olive oil. Season to taste with red pepper flakes, salt and black pepper.

HEALTHY GREEK CHICKEN PANINI



Healthy Greek Chicken Panini image

A quick and delicious lunch idea that is extremely versatile.

Provided by Lacey Keath

Categories     Main Dish Recipes     Sandwich Recipes     Panini Recipes

Time 20m

Yield 1

Number Of Ingredients 7

1 (10 inch) multigrain flour tortillas
1 tablespoon hummus
1 (4 ounce) grilled chicken breast, sliced
2 medium roasted red peppers, drained
2 tablespoons crumbled reduced-fat feta cheese
1 cup baby spinach leaves, or to taste
cooking spray

Steps:

  • Heat a panini maker.
  • Lay tortilla on a work surface and spread with hummus. Top with sliced chicken, red peppers, feta cheese, and then spinach. Fold tortilla in half and spray with cooking spray.
  • Grill in the preheated panini maker until outside is golden brown, 6 to 8 minutes.

Nutrition Facts : Calories 548.8 calories, Carbohydrate 49.7 g, Cholesterol 107.5 mg, Fat 15.3 g, Fiber 4.9 g, Protein 52 g, SaturatedFat 5.2 g, Sodium 1672.2 mg, Sugar 6.5 g

Tips:

  • Choose the right bread. A sturdy bread, such as ciabatta or French bread, will hold up well to the fillings.
  • Don't overcrowd the sandwich. Too many fillings will make it difficult to eat and may cause the bread to get soggy.
  • Use fresh ingredients. The fresher the ingredients, the better the sandwich will taste.
  • Season the chicken well. A simple combination of salt, pepper, and garlic powder will do the trick.
  • Cook the chicken thoroughly. Make sure the chicken is cooked through to prevent foodborne illness.
  • Wilt the spinach. Wilting the spinach will help to remove excess moisture and make it easier to handle.
  • Use a good quality cheese. A flavorful cheese, such as mozzarella or cheddar, will add a lot of flavor to the sandwich.
  • Grill the sandwich until the cheese is melted and gooey. This will help to hold the sandwich together and make it even more delicious.

Conclusion:

The chicken and spinach panini is a delicious and easy-to-make sandwich that is perfect for a quick lunch or dinner. With its simple ingredients and bold flavors, this sandwich is sure to be a hit with everyone who tries it. Whether you are a fan of chicken and spinach or simply looking for a new and exciting way to enjoy a classic sandwich, the chicken and spinach panini is definitely worth a try. So next time you are looking for a quick and easy meal, give this recipe a try. You won't be disappointed!

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