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

Enjoy a vibrant and wholesome flatbread loaded with herb-roasted vegetables and succulent grilled chicken. This dish melds the rustic flavors of rosemary, thyme, and basil with the freshness of zucchini, red bell pepper, and red onion, all atop a warm whole wheat flatbread. Perfect as a breakfast, lunch, or dinner option, it offers a balanced bite that is both satisfying and nutritious.

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NUTRITION

406kcal
Protein
38.4g
Fat
10.6g
Carbs
36.9g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (60g)

100g Grilled Chicken Breast

100g Zucchini

75g Red Bell Pepper

30g Red Onion

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the vegetables.

  • 2

    Cut the zucchini, red bell pepper, and red onion into bite-sized pieces.

  • 3

    On a baking sheet, toss the chopped vegetables with olive oil, mixed fresh herbs, salt, and pepper.

  • 4

    Roast the vegetables in the preheated oven for about 15-20 minutes, or until tender and slightly caramelized.

  • 5

    While the vegetables roast, heat a grill pan over medium-high heat and grill the chicken breast until fully cooked (internal temperature of 165°F), about 5-7 minutes per side. Once done, slice the chicken into strips.

  • 6

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

  • 7

    Assemble your flatbread by layering the roasted vegetables and grilled chicken evenly on the flatbread.

  • 8

    Optionally, drizzle a little extra olive oil or add a squeeze of lemon juice before serving for extra zest.

  • 9

    Serve immediately and enjoy your balanced, nutrient-packed meal.

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

Enjoy a vibrant and wholesome flatbread loaded with herb-roasted vegetables and succulent grilled chicken. This dish melds the rustic flavors of rosemary, thyme, and basil with the freshness of zucchini, red bell pepper, and red onion, all atop a warm whole wheat flatbread. Perfect as a breakfast, lunch, or dinner option, it offers a balanced bite that is both satisfying and nutritious.

NUTRITION

406kcal
Protein
38.4g
Fat
10.6g
Carbs
36.9g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (60g)

100g Grilled Chicken Breast

100g Zucchini

75g Red Bell Pepper

30g Red Onion

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the vegetables.

  • 2

    Cut the zucchini, red bell pepper, and red onion into bite-sized pieces.

  • 3

    On a baking sheet, toss the chopped vegetables with olive oil, mixed fresh herbs, salt, and pepper.

  • 4

    Roast the vegetables in the preheated oven for about 15-20 minutes, or until tender and slightly caramelized.

  • 5

    While the vegetables roast, heat a grill pan over medium-high heat and grill the chicken breast until fully cooked (internal temperature of 165°F), about 5-7 minutes per side. Once done, slice the chicken into strips.

  • 6

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

  • 7

    Assemble your flatbread by layering the roasted vegetables and grilled chicken evenly on the flatbread.

  • 8

    Optionally, drizzle a little extra olive oil or add a squeeze of lemon juice before serving for extra zest.

  • 9

    Serve immediately and enjoy your balanced, nutrient-packed meal.