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 herb-roasted vegetables, creamy goat cheese, hearty chickpeas, and a perfectly poached egg. This dish balances tangy flavors and fresh textures for a delightful meal any time of the day.

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NUTRITION

580kcal
Protein
31g
Fat
21.5g
Carbs
68g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (70g)

2 ounces Goat Cheese (57g)

1 cup Mixed Roasted Vegetables (150g)

1/2 cup Chickpeas (82g)

1 large Egg (50g)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss with a drizzle of olive oil, salt, pepper, and your choice of herbs like rosemary or thyme.

  • 3

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

  • 4

    While the vegetables roast, warm the chickpeas in a small pan with a pinch of salt and a dash of paprika until heated through.

  • 5

    Warm the whole wheat flatbread in the oven or on a skillet for a few minutes to become soft and pliable.

  • 6

    Spread the goat cheese evenly over the warm flatbread.

  • 7

    Layer the roasted vegetables on top of the goat cheese, then sprinkle with the warmed chickpeas.

  • 8

    Poach an egg by bringing a small pot of water to a gentle simmer, adding a little vinegar, and cooking the egg for about 3-4 minutes until the white is set but the yolk remains runny.

  • 9

    Carefully place the poached egg on top of the flatbread, garnish with extra herbs if desired, 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 herb-roasted vegetables, creamy goat cheese, hearty chickpeas, and a perfectly poached egg. This dish balances tangy flavors and fresh textures for a delightful meal any time of the day.

NUTRITION

580kcal
Protein
31g
Fat
21.5g
Carbs
68g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (70g)

2 ounces Goat Cheese (57g)

1 cup Mixed Roasted Vegetables (150g)

1/2 cup Chickpeas (82g)

1 large Egg (50g)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss with a drizzle of olive oil, salt, pepper, and your choice of herbs like rosemary or thyme.

  • 3

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

  • 4

    While the vegetables roast, warm the chickpeas in a small pan with a pinch of salt and a dash of paprika until heated through.

  • 5

    Warm the whole wheat flatbread in the oven or on a skillet for a few minutes to become soft and pliable.

  • 6

    Spread the goat cheese evenly over the warm flatbread.

  • 7

    Layer the roasted vegetables on top of the goat cheese, then sprinkle with the warmed chickpeas.

  • 8

    Poach an egg by bringing a small pot of water to a gentle simmer, adding a little vinegar, and cooking the egg for about 3-4 minutes until the white is set but the yolk remains runny.

  • 9

    Carefully place the poached egg on top of the flatbread, garnish with extra herbs if desired, and serve immediately.