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, savory flatbread layered with herb-roasted vegetables, lean grilled chicken, and a tangy goat cheese crumble. The combination of warm, aromatic veggies with protein-packed chicken creates a delightful balance perfect for breakfast, lunch, or dinner.

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NUTRITION

457kcal
Protein
39g
Fat
17.9g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (60g)

3 ounces Grilled Chicken Breast (85g)

1/2 Red Bell Pepper (60g)

1 portion Zucchini (50g)

1/4 Red Onion (25g)

1 portion Eggplant (40g)

1 tsp Extra Virgin Olive Oil (5g)

1 ounce Crumbled Goat Cheese (28g)

1 tbsp Mixed Herbs (4g)

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Slice the red bell pepper, zucchini, red onion, and eggplant into evenly sized pieces. Toss the vegetables with a drizzle of olive oil and mixed herbs.

  • 3

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

  • 4

    While the vegetables roast, grill the chicken breast until fully cooked, then slice it into thin strips.

  • 5

    Warm the whole wheat flatbread in the oven for 2-3 minutes.

  • 6

    Assemble the flatbread by layering the roasted vegetables and grilled chicken on the flatbread.

  • 7

    Sprinkle the crumbled goat cheese evenly over the top.

  • 8

    Fold or roll the flatbread as preferred 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, savory flatbread layered with herb-roasted vegetables, lean grilled chicken, and a tangy goat cheese crumble. The combination of warm, aromatic veggies with protein-packed chicken creates a delightful balance perfect for breakfast, lunch, or dinner.

NUTRITION

457kcal
Protein
39g
Fat
17.9g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (60g)

3 ounces Grilled Chicken Breast (85g)

1/2 Red Bell Pepper (60g)

1 portion Zucchini (50g)

1/4 Red Onion (25g)

1 portion Eggplant (40g)

1 tsp Extra Virgin Olive Oil (5g)

1 ounce Crumbled Goat Cheese (28g)

1 tbsp Mixed Herbs (4g)

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Slice the red bell pepper, zucchini, red onion, and eggplant into evenly sized pieces. Toss the vegetables with a drizzle of olive oil and mixed herbs.

  • 3

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

  • 4

    While the vegetables roast, grill the chicken breast until fully cooked, then slice it into thin strips.

  • 5

    Warm the whole wheat flatbread in the oven for 2-3 minutes.

  • 6

    Assemble the flatbread by layering the roasted vegetables and grilled chicken on the flatbread.

  • 7

    Sprinkle the crumbled goat cheese evenly over the top.

  • 8

    Fold or roll the flatbread as preferred and serve immediately.