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 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.

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NUTRITION

504kcal
Protein
41.6g
Fat
20.1g
Carbs
43.1g

SERVINGS

1 serving

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

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PREPARATION

  • 1

    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.

  • 2

    Roast the vegetables in the preheated oven for 15-20 minutes or until they are tender and lightly caramelized.

  • 3

    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.

  • 4

    Warm the whole wheat flatbread either in a dry skillet or briefly in the oven.

  • 5

    Spread the goat cheese evenly over the warm flatbread. Top with the roasted vegetables and grilled chicken slices.

  • 6

    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.

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 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.

NUTRITION

504kcal
Protein
41.6g
Fat
20.1g
Carbs
43.1g

SERVINGS

1 serving

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

  • 1

    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.

  • 2

    Roast the vegetables in the preheated oven for 15-20 minutes or until they are tender and lightly caramelized.

  • 3

    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.

  • 4

    Warm the whole wheat flatbread either in a dry skillet or briefly in the oven.

  • 5

    Spread the goat cheese evenly over the warm flatbread. Top with the roasted vegetables and grilled chicken slices.

  • 6

    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.