Herb-Roasted Vegetable and Goat Cheese Flatbread with Grilled Chicken

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 with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable and Goat Cheese Flatbread with Grilled Chicken

Enjoy a vibrant flatbread featuring a medley of herb-roasted vegetables, tangy goat cheese, and succulent grilled chicken, all layered on a hearty whole wheat flatbread. This dish is perfect for any meal of the day, offering a delightful balance of textures and flavors with a fresh, aromatic finish.

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NUTRITION

555kcal
Protein
44g
Fat
22.9g
Carbs
43.2g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (60g)

3 ounces Grilled Chicken Breast (85g)

1/2 cup Roasted Red Bell Pepper (55g)

1/2 cup Roasted Zucchini (80g)

1/4 cup Roasted Red Onion (40g)

2 ounces Goat Cheese (56g)

1 teaspoon Olive Oil (5g)

Mixed Fresh Herbs, Garlic, Salt, and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    On a baking sheet, toss the red bell pepper slices, zucchini, and red onion with olive oil, minced garlic, mixed fresh herbs, salt, and pepper.

  • 3

    Roast the vegetables in the oven for 15-20 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, season the chicken breast with salt, pepper, and a sprinkle of herbs, and grill it over medium heat until fully cooked, about 6-7 minutes per side. Once done, slice into thin strips.

  • 5

    Warm the whole wheat flatbread either in the oven or on a skillet for 1-2 minutes.

  • 6

    Assemble the flatbread by spreading crumbled goat cheese evenly, then layer with the roasted vegetables and sliced grilled chicken.

  • 7

    Finish with an extra drizzle of olive oil and a sprinkle of fresh herbs if desired. Serve immediately.

Herb-Roasted Vegetable and Goat Cheese Flatbread with Grilled Chicken

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 with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable and Goat Cheese Flatbread with Grilled Chicken

Enjoy a vibrant flatbread featuring a medley of herb-roasted vegetables, tangy goat cheese, and succulent grilled chicken, all layered on a hearty whole wheat flatbread. This dish is perfect for any meal of the day, offering a delightful balance of textures and flavors with a fresh, aromatic finish.

NUTRITION

555kcal
Protein
44g
Fat
22.9g
Carbs
43.2g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (60g)

3 ounces Grilled Chicken Breast (85g)

1/2 cup Roasted Red Bell Pepper (55g)

1/2 cup Roasted Zucchini (80g)

1/4 cup Roasted Red Onion (40g)

2 ounces Goat Cheese (56g)

1 teaspoon Olive Oil (5g)

Mixed Fresh Herbs, Garlic, Salt, and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    On a baking sheet, toss the red bell pepper slices, zucchini, and red onion with olive oil, minced garlic, mixed fresh herbs, salt, and pepper.

  • 3

    Roast the vegetables in the oven for 15-20 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, season the chicken breast with salt, pepper, and a sprinkle of herbs, and grill it over medium heat until fully cooked, about 6-7 minutes per side. Once done, slice into thin strips.

  • 5

    Warm the whole wheat flatbread either in the oven or on a skillet for 1-2 minutes.

  • 6

    Assemble the flatbread by spreading crumbled goat cheese evenly, then layer with the roasted vegetables and sliced grilled chicken.

  • 7

    Finish with an extra drizzle of olive oil and a sprinkle of fresh herbs if desired. Serve immediately.