Chicken Panini with Kale & Red Peppers

There’s nothing better than a healthy and delicious Chicken Panini grilled to perfection. Made with plant-based Hungry Planet Chicken™ Grilled Strips, lunch is ready in 20 minutes.

  • 10 min

  • 10 min

  • 20 min

    Total time
  • 3

  • 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 ounce Hungry Planet Chicken™ Grilled StripsBuy Now
  • 2 cups kale, chopped
  • 1 cup roasted red peppers, sliced
  • 1 teaspoon crushed red pepper flakes
  • ½ cup mayonnaise
  • ¾ cup 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™ 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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