Herb-Roasted Vegetable and Goat Cheese Flatbread with Grilled Chicken

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 with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable and Goat Cheese Flatbread with Grilled Chicken

Savor a flavorful fusion of herb-roasted vegetables, creamy goat cheese, and lean grilled chicken atop a whole wheat flatbread. This dish offers an inviting medley of textures and colors—crisp vegetables with a rich, tangy cheese and hearty chicken, all enhanced by a fragrant herb dressing. Perfect for a balanced meal any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

557kcal
Protein
44.7g
Fat
22.2g
Carbs
43.3g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (60g)

2 ounces Goat Cheese (56g)

1/2 medium Red Bell Pepper (50g)

1/2 medium Zucchini (60g)

1/4 medium Red Onion (40g)

1 teaspoon Olive Oil (4.5g)

3 ounces Grilled Chicken Breast (85g)

1 teaspoon Mixed Dried Herbs

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash and slice the red bell pepper, zucchini, and red onion into even strips.

  • 3

    Toss the sliced vegetables with olive oil and mixed dried herbs; season lightly with salt and pepper if desired.

  • 4

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

  • 5

    While the vegetables roast, grill the chicken breast until fully cooked and lightly charred, then slice into strips.

  • 6

    Warm the whole wheat flatbread in the oven for 2-3 minutes or on a skillet until pliable.

  • 7

    Spread the goat cheese evenly over the flatbread, then layer the roasted vegetables and grilled chicken strips on top.

  • 8

    Finish by drizzling any remaining juices from the roasted vegetables over the flatbread for extra flavor, then serve immediately.

Herb-Roasted Vegetable and Goat Cheese Flatbread with Grilled Chicken

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 with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable and Goat Cheese Flatbread with Grilled Chicken

Savor a flavorful fusion of herb-roasted vegetables, creamy goat cheese, and lean grilled chicken atop a whole wheat flatbread. This dish offers an inviting medley of textures and colors—crisp vegetables with a rich, tangy cheese and hearty chicken, all enhanced by a fragrant herb dressing. Perfect for a balanced meal any time of day.

NUTRITION

557kcal
Protein
44.7g
Fat
22.2g
Carbs
43.3g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (60g)

2 ounces Goat Cheese (56g)

1/2 medium Red Bell Pepper (50g)

1/2 medium Zucchini (60g)

1/4 medium Red Onion (40g)

1 teaspoon Olive Oil (4.5g)

3 ounces Grilled Chicken Breast (85g)

1 teaspoon Mixed Dried Herbs

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash and slice the red bell pepper, zucchini, and red onion into even strips.

  • 3

    Toss the sliced vegetables with olive oil and mixed dried herbs; season lightly with salt and pepper if desired.

  • 4

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

  • 5

    While the vegetables roast, grill the chicken breast until fully cooked and lightly charred, then slice into strips.

  • 6

    Warm the whole wheat flatbread in the oven for 2-3 minutes or on a skillet until pliable.

  • 7

    Spread the goat cheese evenly over the flatbread, then layer the roasted vegetables and grilled chicken strips on top.

  • 8

    Finish by drizzling any remaining juices from the roasted vegetables over the flatbread for extra flavor, then serve immediately.