YOUR SOLIN GENERATED RECIPE
Herb-Roasted Vegetable and Goat Cheese Flatbread
Enjoy a vibrant flatbread topped with an artful blend of herb-roasted vegetables, lean grilled chicken, and creamy goat cheese. The medley of red bell pepper, zucchini, red onion, and mushrooms is perfectly balanced with aromatic herbs and a drizzle of olive oil, creating a satisfying dish that’s as pleasing to the eyes as it is to the palate.
INGREDIENTS
1 whole wheat flatbread (60g)
1/2 cup sliced red bell pepper (40g)
1/2 cup sliced zucchini (45g)
1/2 cup sliced red onion (40g)
1/2 cup sliced button mushrooms (35g)
3 ounces grilled chicken breast (85g)
1.5 ounces goat cheese (42g)
1 tsp olive oil (4.5g)
2 tbsp mixed fresh herbs
PREPARATION
Preheat your oven to 400°F. Toss the sliced red bell pepper, zucchini, red onion, and button mushrooms with a drizzle of olive oil, salt, pepper, and a spoonful of mixed herbs. Spread them out on a baking sheet.
Roast the vegetables in the preheated oven for 15-20 minutes or until they are tender and lightly caramelized.
While the vegetables are roasting, grill the chicken breast seasoned with salt, pepper, and any additional herbs you enjoy until it reaches an internal temperature of 165°F. Once cooked, slice it into strips.
Warm the whole wheat flatbread either in a dry skillet or briefly in the oven.
Spread the goat cheese evenly over the warm flatbread. Top with the roasted vegetables and grilled chicken slices.
Finish by sprinkling the remaining fresh herbs over the assembled flatbread and add an extra light drizzle of olive oil if desired. Slice and serve immediately.