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 medley of perfectly roasted vegetables layered over a crispy whole wheat flatbread with lean grilled chicken and a sprinkle of tangy feta cheese. This dish delivers a delightful crunch, balanced flavors, and a warm, comforting finish suitable for breakfast, lunch, or dinner.

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NUTRITION

450kcal
Protein
37.7g
Fat
16.9g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (60g)

3 ounces Grilled Chicken Breast (85g)

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

1/2 cup sliced Zucchini (65g)

1/4 cup sliced Red Onion (40g)

1 ounce Feta Cheese (28g)

1 teaspoon Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the sliced red bell pepper, zucchini, and red onion in a teaspoon of olive oil and season lightly with salt and pepper.

  • 3

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

  • 4

    While the vegetables roast, heat a non-stick pan over medium heat and warm the whole wheat flatbread until just crispy on the edges.

  • 5

    If not already done, grill or reheat the cooked chicken breast and slice it into bite-size pieces.

  • 6

    Assemble the flatbread by layering the roasted vegetables evenly, then top with grilled chicken pieces.

  • 7

    Sprinkle crumbled feta cheese over the top and add an extra dash of salt and pepper if desired.

  • 8

    Serve warm and enjoy your crispy roasted vegetable flatbread.

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 medley of perfectly roasted vegetables layered over a crispy whole wheat flatbread with lean grilled chicken and a sprinkle of tangy feta cheese. This dish delivers a delightful crunch, balanced flavors, and a warm, comforting finish suitable for breakfast, lunch, or dinner.

NUTRITION

450kcal
Protein
37.7g
Fat
16.9g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (60g)

3 ounces Grilled Chicken Breast (85g)

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

1/2 cup sliced Zucchini (65g)

1/4 cup sliced Red Onion (40g)

1 ounce Feta Cheese (28g)

1 teaspoon Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the sliced red bell pepper, zucchini, and red onion in a teaspoon of olive oil and season lightly with salt and pepper.

  • 3

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

  • 4

    While the vegetables roast, heat a non-stick pan over medium heat and warm the whole wheat flatbread until just crispy on the edges.

  • 5

    If not already done, grill or reheat the cooked chicken breast and slice it into bite-size pieces.

  • 6

    Assemble the flatbread by layering the roasted vegetables evenly, then top with grilled chicken pieces.

  • 7

    Sprinkle crumbled feta cheese over the top and add an extra dash of salt and pepper if desired.

  • 8

    Serve warm and enjoy your crispy roasted vegetable flatbread.