Chicken Panini with Kale and Red Peppers

There’s nothing better than a healthy and delicious Chicken Panini grilled to perfection.

  • 10 min

  • 10 min

  • 20 min

    Total time
  • 0

  • Easy

  • 10


Are you a professional chef? Click the link below to access a foodservice-ready version of this recipe, scaled to 25 portions.

Foodservice Recipe


  • 12 oz Hungry Planet Chicken™ Grilled & DicedBuy Now
  • 2 cups kale, chopped
  • 1 cup roasted red peppers, sliced
  • 1 teaspoon crushed red pepper flakes
  • ½ cup vegan mayonnaise
  • ¾ cup vegan parmesan cheese, grated
  • 1 lemon, zest
  • 2 teaspoons olive oil
  • 6 slices sourdough bread
  • * Please use whatever products you have in your kitchen; plant-based ingredients are just what we have in ours.


  • Step 1.

    In a medium-sized skillet, heat 2 tablespoons of vegetable oil, on medium heat. Once hot, add Hungry Planet Chicken™ Grilled & Diced and cook, browning meat on all sides and internal temperature reaches 165°F. Season with salt and pepper and add lemon zest. Stir and remove from the pan.

  • Step 2.

    In the same pan, add 2 teaspoons of olive oil and heat on medium. Add kale, and red peppers, and chili flakes and cook for 2 minutes.

  • Step 3.

    To assemble, spread mayonnaise on both halves of sourdough bread. Add parmesan cheese, then chicken, then kale and red peppers. Add the top piece of bread on and put into a lightly oiled panini press. Cook on medium-high heat for 6 minutes or until panini is hot all the way through.

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