Rustic Roasted Vegetable Flatbread

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

Rustic Roasted Vegetable Flatbread

YOUR SOLIN GENERATED RECIPE

Rustic Roasted Vegetable Flatbread

Enjoy a rustic flatbread layered with tender roasted vegetables, lean grilled chicken, and a savory blend of chickpeas and crumbled feta. The medley of red bell pepper, zucchini, mushrooms, and spinach adds vibrant color and flavor, beautifully balanced on a whole wheat flatbread base for a satisfying meal any time of day.

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NUTRITION

428kcal
Protein
34.4g
Fat
12.4g
Carbs
50g

SERVINGS

1 serving

INGREDIENTS

1 whole wheat flatbread (60g)

2 ounces grilled chicken breast (56g)

1/2 medium red bell pepper (75g)

1/2 small zucchini (50g)

50g mushrooms

1 cup fresh spinach (30g)

1/4 cup roasted chickpeas (40g)

2 tbsp crumbled feta cheese (28g)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss red bell pepper slices, zucchini rounds, and mushrooms in a light drizzle of olive oil, salt, and pepper.

  • 2

    Spread the vegetables on a baking sheet and roast for about 15-20 minutes until tender and lightly caramelized.

  • 3

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

  • 4

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

  • 5

    Layer the flatbread with fresh spinach, roasted vegetables, grilled chicken slices, and roasted chickpeas.

  • 6

    Sprinkle crumbled feta cheese on top, optionally drizzling a little olive oil and a squeeze of lemon for added brightness.

  • 7

    Slice and serve warm, enjoying the blend of smoky vegetables and savory chicken.

Rustic Roasted Vegetable Flatbread

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

Rustic Roasted Vegetable Flatbread

YOUR SOLIN GENERATED RECIPE

Rustic Roasted Vegetable Flatbread

Enjoy a rustic flatbread layered with tender roasted vegetables, lean grilled chicken, and a savory blend of chickpeas and crumbled feta. The medley of red bell pepper, zucchini, mushrooms, and spinach adds vibrant color and flavor, beautifully balanced on a whole wheat flatbread base for a satisfying meal any time of day.

NUTRITION

428kcal
Protein
34.4g
Fat
12.4g
Carbs
50g

SERVINGS

1 serving

INGREDIENTS

1 whole wheat flatbread (60g)

2 ounces grilled chicken breast (56g)

1/2 medium red bell pepper (75g)

1/2 small zucchini (50g)

50g mushrooms

1 cup fresh spinach (30g)

1/4 cup roasted chickpeas (40g)

2 tbsp crumbled feta cheese (28g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss red bell pepper slices, zucchini rounds, and mushrooms in a light drizzle of olive oil, salt, and pepper.

  • 2

    Spread the vegetables on a baking sheet and roast for about 15-20 minutes until tender and lightly caramelized.

  • 3

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

  • 4

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

  • 5

    Layer the flatbread with fresh spinach, roasted vegetables, grilled chicken slices, and roasted chickpeas.

  • 6

    Sprinkle crumbled feta cheese on top, optionally drizzling a little olive oil and a squeeze of lemon for added brightness.

  • 7

    Slice and serve warm, enjoying the blend of smoky vegetables and savory chicken.