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

Savor this vibrant flatbread layered with colorful herb-roasted vegetables, creamy goat cheese, and tender grilled chicken breast. A delightful combination of textures and flavors makes this dish a perfect balanced meal for any time of day.

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NUTRITION

455kcal
Protein
39.2g
Fat
16.6g
Carbs
40.9g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (70g)

1 oz Crumbled Goat Cheese (28g)

1/2 medium Red Bell Pepper (50g)

1/2 small Zucchini (50g)

1 quarter Red Onion (30g)

1/2 small Eggplant (50g)

1 tsp Olive Oil (5g)

3 oz Grilled Chicken Breast (85g)

1 tbsp Mixed Fresh Herbs (3g)

1 clove Garlic (3g)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the diced red bell pepper, zucchini, red onion, and eggplant with olive oil, minced garlic, and chopped fresh herbs. Season lightly with salt and pepper.

  • 3

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

  • 4

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

  • 5

    Warm the whole wheat flatbread in the oven for 2-3 minutes to soften.

  • 6

    Assemble the flatbread by spreading the crumbled goat cheese evenly over it.

  • 7

    Top with the roasted vegetables and grilled chicken slices.

  • 8

    Finish with an extra sprinkle of fresh herbs 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

Savor this vibrant flatbread layered with colorful herb-roasted vegetables, creamy goat cheese, and tender grilled chicken breast. A delightful combination of textures and flavors makes this dish a perfect balanced meal for any time of day.

NUTRITION

455kcal
Protein
39.2g
Fat
16.6g
Carbs
40.9g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (70g)

1 oz Crumbled Goat Cheese (28g)

1/2 medium Red Bell Pepper (50g)

1/2 small Zucchini (50g)

1 quarter Red Onion (30g)

1/2 small Eggplant (50g)

1 tsp Olive Oil (5g)

3 oz Grilled Chicken Breast (85g)

1 tbsp Mixed Fresh Herbs (3g)

1 clove Garlic (3g)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the diced red bell pepper, zucchini, red onion, and eggplant with olive oil, minced garlic, and chopped fresh herbs. Season lightly with salt and pepper.

  • 3

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

  • 4

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

  • 5

    Warm the whole wheat flatbread in the oven for 2-3 minutes to soften.

  • 6

    Assemble the flatbread by spreading the crumbled goat cheese evenly over it.

  • 7

    Top with the roasted vegetables and grilled chicken slices.

  • 8

    Finish with an extra sprinkle of fresh herbs if desired, slice, and serve immediately.