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 the delightful fusion of herb-roasted vegetables, tangy goat cheese, and lean grilled chicken layered atop a lightly toasted whole wheat flatbread. This balanced meal marries the freshness of roasted zucchini, bell pepper, red onion, and cherry tomatoes with aromatic basil, creating a dish that is both nutrient-packed and bursting with flavor.

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NUTRITION

513kcal
Protein
43.1g
Fat
21.6g
Carbs
38.7g

SERVINGS

1 serving

INGREDIENTS

1 whole wheat flatbread (60g)

1/2 medium zucchini (100g)

1/2 medium red bell pepper (75g)

1/4 medium red onion (25g)

1 serving cherry tomatoes (50g)

3 ounces goat cheese (85g)

1 tsp olive oil

3 ounces grilled chicken breast (85g)

Fresh basil sprigs

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PREPARATION

  • 1

    Preheat the oven to 400°F. Toss sliced zucchini, red bell pepper, quartered red onion, and halved cherry tomatoes with olive oil, salt, pepper, and a sprinkle of your favorite herbs.

  • 2

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

  • 3

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

  • 4

    Warm the whole wheat flatbread either in a dry skillet or in the oven for a few minutes until soft.

  • 5

    Evenly spread crumbled goat cheese over the flatbread. Arrange the roasted vegetables and grilled chicken strips on top.

  • 6

    Garnish with fresh basil leaves, slice, and 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 the delightful fusion of herb-roasted vegetables, tangy goat cheese, and lean grilled chicken layered atop a lightly toasted whole wheat flatbread. This balanced meal marries the freshness of roasted zucchini, bell pepper, red onion, and cherry tomatoes with aromatic basil, creating a dish that is both nutrient-packed and bursting with flavor.

NUTRITION

513kcal
Protein
43.1g
Fat
21.6g
Carbs
38.7g

SERVINGS

1 serving

INGREDIENTS

1 whole wheat flatbread (60g)

1/2 medium zucchini (100g)

1/2 medium red bell pepper (75g)

1/4 medium red onion (25g)

1 serving cherry tomatoes (50g)

3 ounces goat cheese (85g)

1 tsp olive oil

3 ounces grilled chicken breast (85g)

Fresh basil sprigs

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss sliced zucchini, red bell pepper, quartered red onion, and halved cherry tomatoes with olive oil, salt, pepper, and a sprinkle of your favorite herbs.

  • 2

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

  • 3

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

  • 4

    Warm the whole wheat flatbread either in a dry skillet or in the oven for a few minutes until soft.

  • 5

    Evenly spread crumbled goat cheese over the flatbread. Arrange the roasted vegetables and grilled chicken strips on top.

  • 6

    Garnish with fresh basil leaves, slice, and serve immediately.