Herb-Roasted Vegetable Flatbread

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

Herb-Roasted Vegetable Flatbread

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Flatbread

Savor this vibrant flatbread topped with a medley of herb-roasted vegetables, tender grilled chicken, and a sprinkle of tangy feta cheese. The combination of smoky roasted veggies and savory chicken on a rustic whole wheat flatbread makes each bite a delightful blend of textures and flavors.

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NUTRITION

437kcal
Protein
36g
Fat
17.5g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 whole Wheat Flatbread

1 cup Mixed Roasted Vegetables

1 tsp Olive Oil

1 oz Feta Cheese

1 tbsp Fresh Herbs (Rosemary, Thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Chop the bell pepper, zucchini, eggplant, and red onion into uniform pieces. Toss the vegetables with olive oil, fresh herbs, salt, and pepper.

  • 3

    Spread the vegetables on a baking tray and roast in the oven for 20-25 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, season the chicken breast lightly with salt, pepper, and a pinch of herbs. Grill the chicken over medium heat until cooked through (about 6-7 minutes per side), then slice into thin strips.

  • 5

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

  • 6

    Assemble the flatbread by layering the grilled chicken, roasted vegetables, and crumbled feta cheese. Drizzle a small amount of extra olive oil if desired and finish with a sprinkle of fresh herbs.

  • 7

    Serve immediately and enjoy your flavorful herb-roasted vegetable flatbread.

Herb-Roasted Vegetable Flatbread

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

Herb-Roasted Vegetable Flatbread

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Flatbread

Savor this vibrant flatbread topped with a medley of herb-roasted vegetables, tender grilled chicken, and a sprinkle of tangy feta cheese. The combination of smoky roasted veggies and savory chicken on a rustic whole wheat flatbread makes each bite a delightful blend of textures and flavors.

NUTRITION

437kcal
Protein
36g
Fat
17.5g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 whole Wheat Flatbread

1 cup Mixed Roasted Vegetables

1 tsp Olive Oil

1 oz Feta Cheese

1 tbsp Fresh Herbs (Rosemary, Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Chop the bell pepper, zucchini, eggplant, and red onion into uniform pieces. Toss the vegetables with olive oil, fresh herbs, salt, and pepper.

  • 3

    Spread the vegetables on a baking tray and roast in the oven for 20-25 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, season the chicken breast lightly with salt, pepper, and a pinch of herbs. Grill the chicken over medium heat until cooked through (about 6-7 minutes per side), then slice into thin strips.

  • 5

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

  • 6

    Assemble the flatbread by layering the grilled chicken, roasted vegetables, and crumbled feta cheese. Drizzle a small amount of extra olive oil if desired and finish with a sprinkle of fresh herbs.

  • 7

    Serve immediately and enjoy your flavorful herb-roasted vegetable flatbread.