YOUR SOLIN GENERATED RECIPE
Fresh Herb and Ricotta Flatbread with Roasted Vegetables
Enjoy a vibrant and satisfying flatbread topped with creamy ricotta, perfectly roasted mixed vegetables, and tender grilled chicken. Accented with aromatic fresh herbs, this dish delivers a delightful blend of textures and flavors that make for a wholesome, balanced meal.
INGREDIENTS
1 piece Whole Wheat Flatbread (60g)
0.33 cup Part-Skim Ricotta (80g)
1 cup Mixed Roasted Vegetables (150g)
0.25 cup Roasted Chickpeas (40g)
2 ounces Grilled Chicken Breast (56g)
0.25 cup Fresh Mixed Herbs
1 teaspoon Olive Oil
PREPARATION
Preheat your oven to 425°F.
In a bowl, toss chopped bell pepper, zucchini, and red onion with olive oil, salt, pepper, and a sprinkle of fresh mixed herbs.
Spread the vegetables and roasted chickpeas evenly on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly caramelized.
While the vegetables are roasting, grill the diced chicken breast until cooked through and lightly charred.
Warm the whole wheat flatbread either in a toaster oven or on a skillet.
Spread the part-skim ricotta evenly over the flatbread.
Top with the roasted vegetables, chickpeas, and grilled chicken.
Finish by garnishing with additional fresh herbs, and serve immediately.