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

Enjoy a savory flatbread topped with a medley of herb-roasted vegetables, creamy goat cheese, and succulent grilled chicken breast. This dish combines the earthiness of roasted veggies with tangy goat cheese and lean protein, all on a whole wheat flatbread for a satisfying meal any time of day.

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NUTRITION

493kcal
Protein
41.3g
Fat
20.8g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

1 whole wheat flatbread (60g)

3 ounces grilled chicken breast (85g)

1.5 ounces goat cheese (42g)

1 cup mixed roasted vegetables (150g)

1 teaspoon olive oil

1 tablespoon fresh herbs (rosemary & thyme)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the chopped bell pepper, zucchini, and red onion with olive oil and fresh herbs, then spread them out on a baking sheet.

  • 3

    Roast the vegetables in the oven for about 20 minutes until they're tender and slightly caramelized.

  • 4

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

  • 5

    Warm the whole wheat flatbread in the oven for the last 3-5 minutes of the vegetable roasting time.

  • 6

    Spread goat cheese evenly over the warm flatbread.

  • 7

    Top with the roasted vegetables and sliced grilled chicken.

  • 8

    Drizzle any remaining juices or a sprinkle of extra fresh herbs over the top 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

Enjoy a savory flatbread topped with a medley of herb-roasted vegetables, creamy goat cheese, and succulent grilled chicken breast. This dish combines the earthiness of roasted veggies with tangy goat cheese and lean protein, all on a whole wheat flatbread for a satisfying meal any time of day.

NUTRITION

493kcal
Protein
41.3g
Fat
20.8g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

1 whole wheat flatbread (60g)

3 ounces grilled chicken breast (85g)

1.5 ounces goat cheese (42g)

1 cup mixed roasted vegetables (150g)

1 teaspoon olive oil

1 tablespoon fresh herbs (rosemary & thyme)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the chopped bell pepper, zucchini, and red onion with olive oil and fresh herbs, then spread them out on a baking sheet.

  • 3

    Roast the vegetables in the oven for about 20 minutes until they're tender and slightly caramelized.

  • 4

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

  • 5

    Warm the whole wheat flatbread in the oven for the last 3-5 minutes of the vegetable roasting time.

  • 6

    Spread goat cheese evenly over the warm flatbread.

  • 7

    Top with the roasted vegetables and sliced grilled chicken.

  • 8

    Drizzle any remaining juices or a sprinkle of extra fresh herbs over the top before serving.