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 layered with tender grilled chicken, lightly roasted seasonal vegetables, and a creamy goat cheese topping, all enhanced by fresh herbs and a hint of olive oil. This dish is as visually appealing as it is nutritious, boasting a perfect balance of protein and wholesome flavors for a satisfying meal.

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NUTRITION

550kcal
Protein
43.6g
Fat
22.5g
Carbs
44.4g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (70g)

3 ounces Grilled Chicken Breast (85g)

2 ounces Goat Cheese (57g)

1 cup Roasted Mixed Vegetables (150g)

1 teaspoon Olive Oil (5g)

1 tablespoon Fresh Mixed Herbs (4g)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Assemble the roasted vegetables by chopping eggplant, red bell pepper, and zucchini into bite-sized pieces. Toss with olive oil and mixed fresh herbs, then spread on a baking sheet and roast for 20 minutes until tender and slightly charred.

  • 3

    While the vegetables roast, grill the chicken breast seasoned with salt, pepper, and any additional herbs until fully cooked. Slice into thin strips once rested.

  • 4

    Warm the whole wheat flatbread in the oven for 3-5 minutes.

  • 5

    Spread the goat cheese evenly over the warmed flatbread.

  • 6

    Top with the roasted vegetables and grilled chicken slices.

  • 7

    Finish with a sprinkle of additional 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

Enjoy a savory flatbread layered with tender grilled chicken, lightly roasted seasonal vegetables, and a creamy goat cheese topping, all enhanced by fresh herbs and a hint of olive oil. This dish is as visually appealing as it is nutritious, boasting a perfect balance of protein and wholesome flavors for a satisfying meal.

NUTRITION

550kcal
Protein
43.6g
Fat
22.5g
Carbs
44.4g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (70g)

3 ounces Grilled Chicken Breast (85g)

2 ounces Goat Cheese (57g)

1 cup Roasted Mixed Vegetables (150g)

1 teaspoon Olive Oil (5g)

1 tablespoon Fresh Mixed Herbs (4g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Assemble the roasted vegetables by chopping eggplant, red bell pepper, and zucchini into bite-sized pieces. Toss with olive oil and mixed fresh herbs, then spread on a baking sheet and roast for 20 minutes until tender and slightly charred.

  • 3

    While the vegetables roast, grill the chicken breast seasoned with salt, pepper, and any additional herbs until fully cooked. Slice into thin strips once rested.

  • 4

    Warm the whole wheat flatbread in the oven for 3-5 minutes.

  • 5

    Spread the goat cheese evenly over the warmed flatbread.

  • 6

    Top with the roasted vegetables and grilled chicken slices.

  • 7

    Finish with a sprinkle of additional fresh herbs if desired, slice, and serve immediately.