Crispy Roasted Vegetable Flatbread

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

Crispy Roasted Vegetable Flatbread

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Vegetable Flatbread

Enjoy a deliciously crisp and colorful flatbread topped with roasted seasonal vegetables and tender grilled chicken breast. The combination of warm whole wheat flatbread, lightly charred bell peppers and zucchini, and lean protein creates a balanced, savory meal perfect for any time of day.

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NUTRITION

418kcal
Protein
34.5g
Fat
11.3g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (70g)

3 ounces Grilled Chicken Breast (85g)

1/2 cup diced Red Bell Pepper (75g)

1/2 cup diced Zucchini (83g)

1 teaspoon Olive Oil (5g)

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PREPARATION

  • 1

    Preheat your oven to 425°F to prepare for roasting the vegetables.

  • 2

    Toss the diced red bell pepper and zucchini with olive oil, a pinch of salt, and your favorite herbs on a baking tray.

  • 3

    Roast the vegetables in the oven for about 15-20 minutes until they are tender and slightly caramelized.

  • 4

    While the vegetables roast, grill the chicken breast seasoned with salt and pepper, until fully cooked and slightly charred. Once done, slice into strips.

  • 5

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

  • 6

    Assemble the flatbread by evenly spreading the roasted vegetables over the flatbread and topping them with sliced grilled chicken.

  • 7

    For extra crispiness, place the assembled flatbread back in a hot oven (around 425°F) for 3-5 minutes. Serve immediately.

Crispy Roasted Vegetable Flatbread

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

Crispy Roasted Vegetable Flatbread

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Vegetable Flatbread

Enjoy a deliciously crisp and colorful flatbread topped with roasted seasonal vegetables and tender grilled chicken breast. The combination of warm whole wheat flatbread, lightly charred bell peppers and zucchini, and lean protein creates a balanced, savory meal perfect for any time of day.

NUTRITION

418kcal
Protein
34.5g
Fat
11.3g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (70g)

3 ounces Grilled Chicken Breast (85g)

1/2 cup diced Red Bell Pepper (75g)

1/2 cup diced Zucchini (83g)

1 teaspoon Olive Oil (5g)

PREPARATION

  • 1

    Preheat your oven to 425°F to prepare for roasting the vegetables.

  • 2

    Toss the diced red bell pepper and zucchini with olive oil, a pinch of salt, and your favorite herbs on a baking tray.

  • 3

    Roast the vegetables in the oven for about 15-20 minutes until they are tender and slightly caramelized.

  • 4

    While the vegetables roast, grill the chicken breast seasoned with salt and pepper, until fully cooked and slightly charred. Once done, slice into strips.

  • 5

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

  • 6

    Assemble the flatbread by evenly spreading the roasted vegetables over the flatbread and topping them with sliced grilled chicken.

  • 7

    For extra crispiness, place the assembled flatbread back in a hot oven (around 425°F) for 3-5 minutes. Serve immediately.