Crispy Whole Wheat Cauliflower Stuffed Flatbread with Grilled Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Whole Wheat Cauliflower Stuffed Flatbread with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Whole Wheat Cauliflower Stuffed Flatbread with Grilled Chicken

Enjoy a vibrant and wholesome meal featuring a crispy whole wheat flatbread generously stuffed with roasted cauliflower, savory chickpeas, and tender grilled chicken. A burst of flavor from red onions, fresh spinach, and a drizzle of olive oil ties it all together for a satisfying, balanced meal.

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NUTRITION

552kcal
Protein
43.7g
Fat
12.8g
Carbs
65.1g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (85g)

1 cup Cauliflower, chopped (107g)

0.5 cup Chickpeas, drained (82g)

3 ounces Grilled Chicken Breast (85g)

2 medium slices Red Onion (20g)

0.5 cup fresh Spinach (15g)

1 teaspoon Olive Oil (4.5g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) for roasting the cauliflower and warming the flatbread.

  • 2

    Toss the cauliflower florets with a drizzle of olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for about 20 minutes until lightly browned and tender.

  • 3

    While the cauliflower roasts, heat a grill pan over medium-high heat. Season the chicken breast with salt, pepper, and any preferred herbs, then grill for about 6-7 minutes per side until fully cooked. Once done, slice into thin strips.

  • 4

    Lightly warm the whole wheat flatbread in the oven or on a skillet.

  • 5

    Assemble the flatbread by spreading the roasted cauliflower evenly over it, then add the chickpeas and red onion slices.

  • 6

    Top with the grilled chicken strips and fresh spinach. Optionally, drizzle any remaining olive oil over the filling for extra flavor.

  • 7

    Fold or roll the flatbread and serve immediately.

Crispy Whole Wheat Cauliflower Stuffed Flatbread with Grilled Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Whole Wheat Cauliflower Stuffed Flatbread with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Whole Wheat Cauliflower Stuffed Flatbread with Grilled Chicken

Enjoy a vibrant and wholesome meal featuring a crispy whole wheat flatbread generously stuffed with roasted cauliflower, savory chickpeas, and tender grilled chicken. A burst of flavor from red onions, fresh spinach, and a drizzle of olive oil ties it all together for a satisfying, balanced meal.

NUTRITION

552kcal
Protein
43.7g
Fat
12.8g
Carbs
65.1g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (85g)

1 cup Cauliflower, chopped (107g)

0.5 cup Chickpeas, drained (82g)

3 ounces Grilled Chicken Breast (85g)

2 medium slices Red Onion (20g)

0.5 cup fresh Spinach (15g)

1 teaspoon Olive Oil (4.5g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) for roasting the cauliflower and warming the flatbread.

  • 2

    Toss the cauliflower florets with a drizzle of olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for about 20 minutes until lightly browned and tender.

  • 3

    While the cauliflower roasts, heat a grill pan over medium-high heat. Season the chicken breast with salt, pepper, and any preferred herbs, then grill for about 6-7 minutes per side until fully cooked. Once done, slice into thin strips.

  • 4

    Lightly warm the whole wheat flatbread in the oven or on a skillet.

  • 5

    Assemble the flatbread by spreading the roasted cauliflower evenly over it, then add the chickpeas and red onion slices.

  • 6

    Top with the grilled chicken strips and fresh spinach. Optionally, drizzle any remaining olive oil over the filling for extra flavor.

  • 7

    Fold or roll the flatbread and serve immediately.