Herb-Roasted Mediterranean Flatbread with Seasonal Vegetables

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

Herb-Roasted Mediterranean Flatbread with Seasonal Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Mediterranean Flatbread with Seasonal Vegetables

Enjoy a vibrant and wholesome Mediterranean flatbread topped with succulent grilled chicken, a medley of roasted seasonal vegetables, tangy feta cheese, and a drizzle of olive oil, all layered on a warm whole wheat flatbread. This dish artfully balances textures and flavors with a delightful herb-infused aroma, perfect for any meal of the day.

Try 7 days free, then $12.99 / mo.

NUTRITION

496kcal
Protein
38.5g
Fat
16.7g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (60g)

3 ounces Grilled Chicken Breast (85g)

50g Bell Pepper

50g Zucchini

30g Red Onion

1 ounce Feta Cheese (28g)

1 teaspoon Extra Virgin Olive Oil (5g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Slice the bell pepper, zucchini, and red onion into thin strips. Toss them in a small bowl with a drizzle of olive oil, salt, pepper, and your favorite Mediterranean herbs such as oregano and basil.

  • 3

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

  • 4

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

  • 5

    Warm the whole wheat flatbread in a dry pan for a minute on each side or in the oven for a few minutes to soften it.

  • 6

    Layer the flatbread with the roasted vegetables, then top with grilled chicken strips and crumbled feta cheese.

  • 7

    Finish with an extra drizzle of olive oil and a sprinkle of fresh herbs if desired. Serve immediately.

Herb-Roasted Mediterranean Flatbread with Seasonal Vegetables

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

Herb-Roasted Mediterranean Flatbread with Seasonal Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Mediterranean Flatbread with Seasonal Vegetables

Enjoy a vibrant and wholesome Mediterranean flatbread topped with succulent grilled chicken, a medley of roasted seasonal vegetables, tangy feta cheese, and a drizzle of olive oil, all layered on a warm whole wheat flatbread. This dish artfully balances textures and flavors with a delightful herb-infused aroma, perfect for any meal of the day.

NUTRITION

496kcal
Protein
38.5g
Fat
16.7g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (60g)

3 ounces Grilled Chicken Breast (85g)

50g Bell Pepper

50g Zucchini

30g Red Onion

1 ounce Feta Cheese (28g)

1 teaspoon Extra Virgin Olive Oil (5g)

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Slice the bell pepper, zucchini, and red onion into thin strips. Toss them in a small bowl with a drizzle of olive oil, salt, pepper, and your favorite Mediterranean herbs such as oregano and basil.

  • 3

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

  • 4

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

  • 5

    Warm the whole wheat flatbread in a dry pan for a minute on each side or in the oven for a few minutes to soften it.

  • 6

    Layer the flatbread with the roasted vegetables, then top with grilled chicken strips and crumbled feta cheese.

  • 7

    Finish with an extra drizzle of olive oil and a sprinkle of fresh herbs if desired. Serve immediately.