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

Savor a nutritionally balanced and flavorful flatbread topped with succulent grilled chicken, lightly roasted bell pepper, zucchini, and red onion, finished with a sprinkle of tangy feta cheese and a drizzle of olive oil. This dish delivers a delightful crunch and vibrant medley of textures perfect for any meal time.

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NUTRITION

450kcal
Protein
37.8g
Fat
18g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (60g)

3 ounces Grilled Chicken Breast (85g)

1/2 medium Bell Pepper (75g)

1/2 medium Zucchini (90g)

1/4 medium Red Onion (40g)

1/4 cup crumbled Feta Cheese (38g)

1 tsp Olive Oil (5g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Slice the bell pepper, zucchini, and red onion into thin strips.

  • 2

    Toss the sliced vegetables lightly with olive oil, salt, and pepper.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Layer the flatbread with roasted vegetables, topping evenly with grilled chicken slices.

  • 7

    Sprinkle crumbled feta cheese over the top and add additional salt and pepper if needed.

  • 8

    Serve immediately while warm for a crispy, savory flatbread experience.

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

Savor a nutritionally balanced and flavorful flatbread topped with succulent grilled chicken, lightly roasted bell pepper, zucchini, and red onion, finished with a sprinkle of tangy feta cheese and a drizzle of olive oil. This dish delivers a delightful crunch and vibrant medley of textures perfect for any meal time.

NUTRITION

450kcal
Protein
37.8g
Fat
18g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (60g)

3 ounces Grilled Chicken Breast (85g)

1/2 medium Bell Pepper (75g)

1/2 medium Zucchini (90g)

1/4 medium Red Onion (40g)

1/4 cup crumbled Feta Cheese (38g)

1 tsp Olive Oil (5g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Slice the bell pepper, zucchini, and red onion into thin strips.

  • 2

    Toss the sliced vegetables lightly with olive oil, salt, and pepper.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Layer the flatbread with roasted vegetables, topping evenly with grilled chicken slices.

  • 7

    Sprinkle crumbled feta cheese over the top and add additional salt and pepper if needed.

  • 8

    Serve immediately while warm for a crispy, savory flatbread experience.