Roasted Vegetable Flatbread

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

Roasted Vegetable Flatbread

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Flatbread

Savor the delightful blend of tender grilled chicken, roasted seasonal vegetables, and crumbled feta on a warm whole wheat flatbread. This dish marries savory flavors and a satisfying texture, perfect for a balanced meal any time of day.

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NUTRITION

490kcal
Protein
37.4g
Fat
16.8g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (60g)

3 ounces Grilled Chicken Breast (85g)

1/2 medium Red Bell Pepper (60g)

1/2 small Zucchini (50g)

1/4 medium Red Onion (25g)

1 ounce Crumbled Feta Cheese (28g)

1 teaspoon Olive Oil (5g)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Thinly slice the red bell pepper, zucchini, and red onion. Toss the vegetables with olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast them in the preheated oven for 15-20 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, season the chicken breast with your preferred spices and grill over medium-high heat until fully cooked (approximately 6-8 minutes per side). Slice the grilled chicken into strips.

  • 5

    Warm the whole wheat flatbread in the oven for the last 3 minutes of the vegetable roasting process.

  • 6

    Assemble the flatbread by layering the roasted vegetables evenly, followed by the grilled chicken slices. Top with crumbled feta cheese.

  • 7

    Drizzle a little extra olive oil if desired and garnish with fresh herbs such as basil or parsley. Serve warm and enjoy.

Roasted Vegetable Flatbread

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

Roasted Vegetable Flatbread

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Flatbread

Savor the delightful blend of tender grilled chicken, roasted seasonal vegetables, and crumbled feta on a warm whole wheat flatbread. This dish marries savory flavors and a satisfying texture, perfect for a balanced meal any time of day.

NUTRITION

490kcal
Protein
37.4g
Fat
16.8g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (60g)

3 ounces Grilled Chicken Breast (85g)

1/2 medium Red Bell Pepper (60g)

1/2 small Zucchini (50g)

1/4 medium Red Onion (25g)

1 ounce Crumbled Feta Cheese (28g)

1 teaspoon Olive Oil (5g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Thinly slice the red bell pepper, zucchini, and red onion. Toss the vegetables with olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast them in the preheated oven for 15-20 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, season the chicken breast with your preferred spices and grill over medium-high heat until fully cooked (approximately 6-8 minutes per side). Slice the grilled chicken into strips.

  • 5

    Warm the whole wheat flatbread in the oven for the last 3 minutes of the vegetable roasting process.

  • 6

    Assemble the flatbread by layering the roasted vegetables evenly, followed by the grilled chicken slices. Top with crumbled feta cheese.

  • 7

    Drizzle a little extra olive oil if desired and garnish with fresh herbs such as basil or parsley. Serve warm and enjoy.