Herb-Roasted Mediterranean Flatbread with Seasonal Vegetables

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

Herb-Roasted Mediterranean Flatbread with Seasonal Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Mediterranean Flatbread with Seasonal Vegetables

Enjoy a vibrant Mediterranean flatbread topped with herb-roasted seasonal vegetables, grilled chicken, and a refreshing dollop of nonfat Greek yogurt. This recipe balances savory flavors and textures, offering a satisfying meal whether served for breakfast, lunch, or dinner.

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NUTRITION

441kcal
Protein
46.4g
Fat
9.8g
Carbs
44.9g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (60g)

3 oz Grilled Chicken Breast (85g)

1/2 cup Nonfat Greek Yogurt (120g)

100g Cherry Tomatoes

1/2 cup Zucchini (65g)

1/2 cup Red Bell Pepper (75g)

1/4 cup Red Onion (40g)

1 tsp Olive Oil (5g)

1 tsp Mixed Dried Herbs

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Toss the cherry tomatoes, sliced zucchini, red bell pepper, and red onion with olive oil, dried herbs, salt, and pepper.

  • 3

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

  • 4

    Meanwhile, season the chicken breast with additional herbs, salt, and pepper, and grill until cooked through (about 6-8 minutes per side). Once cooked, slice into strips.

  • 5

    Warm the whole wheat flatbread in the oven or on a skillet for a minute to make it pliable.

  • 6

    Spread nonfat Greek yogurt evenly over the flatbread as a creamy base.

  • 7

    Layer the roasted vegetables and grilled chicken strips over the yogurt.

  • 8

    Drizzle with a little extra olive oil and garnish with additional herbs if desired before serving.

Herb-Roasted Mediterranean Flatbread with Seasonal Vegetables

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

Herb-Roasted Mediterranean Flatbread with Seasonal Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Mediterranean Flatbread with Seasonal Vegetables

Enjoy a vibrant Mediterranean flatbread topped with herb-roasted seasonal vegetables, grilled chicken, and a refreshing dollop of nonfat Greek yogurt. This recipe balances savory flavors and textures, offering a satisfying meal whether served for breakfast, lunch, or dinner.

NUTRITION

441kcal
Protein
46.4g
Fat
9.8g
Carbs
44.9g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (60g)

3 oz Grilled Chicken Breast (85g)

1/2 cup Nonfat Greek Yogurt (120g)

100g Cherry Tomatoes

1/2 cup Zucchini (65g)

1/2 cup Red Bell Pepper (75g)

1/4 cup Red Onion (40g)

1 tsp Olive Oil (5g)

1 tsp Mixed Dried Herbs

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Toss the cherry tomatoes, sliced zucchini, red bell pepper, and red onion with olive oil, dried herbs, salt, and pepper.

  • 3

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

  • 4

    Meanwhile, season the chicken breast with additional herbs, salt, and pepper, and grill until cooked through (about 6-8 minutes per side). Once cooked, slice into strips.

  • 5

    Warm the whole wheat flatbread in the oven or on a skillet for a minute to make it pliable.

  • 6

    Spread nonfat Greek yogurt evenly over the flatbread as a creamy base.

  • 7

    Layer the roasted vegetables and grilled chicken strips over the yogurt.

  • 8

    Drizzle with a little extra olive oil and garnish with additional herbs if desired before serving.