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

Savor a vibrant medley of herb-roasted vegetables and creamy goat cheese layered atop a toasted whole wheat flatbread, perfectly complemented by succulent grilled chicken and fresh peppery arugula. This balanced meal offers a delightful fusion of textures and flavors that work beautifully for any time of day.

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NUTRITION

516kcal
Protein
43g
Fat
20.1g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (50g)

1 cup Mixed Roasted Vegetables (150g)

2 oz Goat Cheese (56g)

3 oz Grilled Chicken Breast (85g)

1 cup Arugula (20g)

Herbs and Olive Oil (for roasting)

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PREPARATION

  • 1

    Preheat the oven to 425°F. In a bowl, toss chopped bell pepper, zucchini, and red onion with a drizzle of olive oil, rosemary, thyme, salt, and pepper.

  • 2

    Spread the vegetables on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.

  • 3

    While the vegetables roast, preheat a grill or grill pan over medium-high heat. Season the chicken breast lightly with salt, pepper, and a touch of olive oil, then grill for about 5-6 minutes per side until cooked through.

  • 4

    Warm the whole wheat flatbread in the oven or on a skillet for a couple of minutes to make it soft and pliable.

  • 5

    Assemble the flatbread by first spreading a layer of crumbled goat cheese, then add the roasted vegetables and sliced grilled chicken. Top with fresh arugula and a light drizzle of olive oil if desired.

  • 6

    Cut into slices 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

Savor a vibrant medley of herb-roasted vegetables and creamy goat cheese layered atop a toasted whole wheat flatbread, perfectly complemented by succulent grilled chicken and fresh peppery arugula. This balanced meal offers a delightful fusion of textures and flavors that work beautifully for any time of day.

NUTRITION

516kcal
Protein
43g
Fat
20.1g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (50g)

1 cup Mixed Roasted Vegetables (150g)

2 oz Goat Cheese (56g)

3 oz Grilled Chicken Breast (85g)

1 cup Arugula (20g)

Herbs and Olive Oil (for roasting)

PREPARATION

  • 1

    Preheat the oven to 425°F. In a bowl, toss chopped bell pepper, zucchini, and red onion with a drizzle of olive oil, rosemary, thyme, salt, and pepper.

  • 2

    Spread the vegetables on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.

  • 3

    While the vegetables roast, preheat a grill or grill pan over medium-high heat. Season the chicken breast lightly with salt, pepper, and a touch of olive oil, then grill for about 5-6 minutes per side until cooked through.

  • 4

    Warm the whole wheat flatbread in the oven or on a skillet for a couple of minutes to make it soft and pliable.

  • 5

    Assemble the flatbread by first spreading a layer of crumbled goat cheese, then add the roasted vegetables and sliced grilled chicken. Top with fresh arugula and a light drizzle of olive oil if desired.

  • 6

    Cut into slices and serve immediately.