Herb-Roasted Vegetable and Goat Cheese Flatbread

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Vegetable and Goat Cheese Flatbread

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable and Goat Cheese Flatbread

Enjoy a vibrant flatbread topped with grilled chicken, crumbled goat cheese and an array of roasted vegetables. This dish balances the tangy creaminess of goat cheese with the savory flavor of marinated chicken and the sweet, caramelized notes of oven-roasted vegetables, all beautifully accented by aromatic herbs. Perfect for breakfast, lunch, or dinner.

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NUTRITION

505kcal
Protein
39.5g
Fat
17g
Carbs
45.1g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (6-inch)

3 ounces Grilled Chicken Breast

1 ounce Crumbled Goat Cheese

0.5 medium Zucchini

0.5 medium Red Bell Pepper

0.25 medium Red Onion

1 cup Baby Spinach

1 teaspoon Extra Virgin Olive Oil

0.5 teaspoon Dried Oregano

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the zucchini, red bell pepper, and red onion into thin strips. Toss them with olive oil, dried oregano, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, grill the chicken breast until fully cooked, then slice into thin strips.

  • 5

    Lay the whole wheat flatbread on a clean surface. Evenly distribute the roasted vegetables on the flatbread.

  • 6

    Top with sliced grilled chicken and sprinkle crumbled goat cheese over the top.

  • 7

    Add a layer of fresh baby spinach on top for a vibrant finish.

  • 8

    Optionally, return the assembled flatbread to the oven for 3-5 minutes to lightly melt the goat cheese, or serve it fresh.

  • 9

    Season with additional salt and pepper if desired. Slice and serve immediately.

Herb-Roasted Vegetable and Goat Cheese Flatbread

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Vegetable and Goat Cheese Flatbread

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable and Goat Cheese Flatbread

Enjoy a vibrant flatbread topped with grilled chicken, crumbled goat cheese and an array of roasted vegetables. This dish balances the tangy creaminess of goat cheese with the savory flavor of marinated chicken and the sweet, caramelized notes of oven-roasted vegetables, all beautifully accented by aromatic herbs. Perfect for breakfast, lunch, or dinner.

NUTRITION

505kcal
Protein
39.5g
Fat
17g
Carbs
45.1g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (6-inch)

3 ounces Grilled Chicken Breast

1 ounce Crumbled Goat Cheese

0.5 medium Zucchini

0.5 medium Red Bell Pepper

0.25 medium Red Onion

1 cup Baby Spinach

1 teaspoon Extra Virgin Olive Oil

0.5 teaspoon Dried Oregano

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the zucchini, red bell pepper, and red onion into thin strips. Toss them with olive oil, dried oregano, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, grill the chicken breast until fully cooked, then slice into thin strips.

  • 5

    Lay the whole wheat flatbread on a clean surface. Evenly distribute the roasted vegetables on the flatbread.

  • 6

    Top with sliced grilled chicken and sprinkle crumbled goat cheese over the top.

  • 7

    Add a layer of fresh baby spinach on top for a vibrant finish.

  • 8

    Optionally, return the assembled flatbread to the oven for 3-5 minutes to lightly melt the goat cheese, or serve it fresh.

  • 9

    Season with additional salt and pepper if desired. Slice and serve immediately.