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 a beautiful fusion of smoky herb-roasted vegetables and tangy goat cheese atop a crisp whole wheat flatbread, elevated with a subtle hint of grilled chicken for a protein boost. The flatbread is perfectly balanced between earthy roasted flavors and creamy goat cheese, delivering a satisfying meal that works wonderfully for breakfast, lunch, or dinner.

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NUTRITION

568kcal
Protein
40.6g
Fat
20.3g
Carbs
59.9g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (70g)

1/2 cup sliced Red Bell Pepper (75g)

1/2 cup sliced Zucchini (65g)

1/4 cup sliced Red Onion (40g)

2 oz Goat Cheese (56g)

1/3 cup Roasted Chickpeas (50g)

2 oz Grilled Chicken Breast (56g)

2 tbsp Mixed Fresh Herbs

2 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Toss the sliced red bell pepper, zucchini, and red onion with olive oil, mixed herbs, salt, and pepper on a baking sheet. Roast for 15-20 minutes until tender and lightly charred.

  • 3

    While the vegetables roast, warm the whole wheat flatbread in the oven for 3-5 minutes to get a slight crisp.

  • 4

    If not pre-cooked, grill the chicken breast until fully cooked and slice into thin strips.

  • 5

    Assemble the flatbread by spreading goat cheese evenly over the warm flatbread.

  • 6

    Top with the roasted vegetables, followed by a sprinkling of roasted chickpeas and grilled chicken strips.

  • 7

    Finish with an extra drizzle of olive oil and a pinch of salt and pepper if desired before serving.

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 a beautiful fusion of smoky herb-roasted vegetables and tangy goat cheese atop a crisp whole wheat flatbread, elevated with a subtle hint of grilled chicken for a protein boost. The flatbread is perfectly balanced between earthy roasted flavors and creamy goat cheese, delivering a satisfying meal that works wonderfully for breakfast, lunch, or dinner.

NUTRITION

568kcal
Protein
40.6g
Fat
20.3g
Carbs
59.9g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (70g)

1/2 cup sliced Red Bell Pepper (75g)

1/2 cup sliced Zucchini (65g)

1/4 cup sliced Red Onion (40g)

2 oz Goat Cheese (56g)

1/3 cup Roasted Chickpeas (50g)

2 oz Grilled Chicken Breast (56g)

2 tbsp Mixed Fresh Herbs

2 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Toss the sliced red bell pepper, zucchini, and red onion with olive oil, mixed herbs, salt, and pepper on a baking sheet. Roast for 15-20 minutes until tender and lightly charred.

  • 3

    While the vegetables roast, warm the whole wheat flatbread in the oven for 3-5 minutes to get a slight crisp.

  • 4

    If not pre-cooked, grill the chicken breast until fully cooked and slice into thin strips.

  • 5

    Assemble the flatbread by spreading goat cheese evenly over the warm flatbread.

  • 6

    Top with the roasted vegetables, followed by a sprinkling of roasted chickpeas and grilled chicken strips.

  • 7

    Finish with an extra drizzle of olive oil and a pinch of salt and pepper if desired before serving.