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 layered with herb-roasted vegetables, succulent grilled chicken, and a sprinkle of tangy feta cheese. This satisfying meal brings together the earthiness of roasted red bell pepper, zucchini, and red onion with aromatic herbs and a light drizzle of olive oil, all atop a soft whole wheat flatbread, delivering a delicious balance of flavors and textures.

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NUTRITION

543kcal
Protein
40.6g
Fat
18.9g
Carbs
46.4g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (100g)

3 ounces Chicken Breast (85g)

1 medium Red Bell Pepper (120g)

1 small Zucchini (100g)

0.25 medium Red Onion (30g)

0.5 tablespoon Olive Oil (7g)

1 ounce Feta Cheese (28g)

1 teaspoon Mixed Dried Herbs

Salt & Pepper, to taste

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PREPARATION

  • 1

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

  • 2

    Slice the red bell pepper, zucchini, and red onion into even pieces. Toss them in a bowl with 0.5 tablespoon olive oil, mixed dried herbs, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for about 15-20 minutes until tender and slightly charred around the edges.

  • 4

    While the vegetables roast, grill the 3 ounces of 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 couple of minutes.

  • 6

    Assemble the flatbread by layering the roasted vegetables evenly, adding the grilled chicken slices, and crumbling the feta cheese on top.

  • 7

    Finish with a light sprinkle of salt and pepper if needed, slice, and serve immediately.

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 layered with herb-roasted vegetables, succulent grilled chicken, and a sprinkle of tangy feta cheese. This satisfying meal brings together the earthiness of roasted red bell pepper, zucchini, and red onion with aromatic herbs and a light drizzle of olive oil, all atop a soft whole wheat flatbread, delivering a delicious balance of flavors and textures.

NUTRITION

543kcal
Protein
40.6g
Fat
18.9g
Carbs
46.4g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (100g)

3 ounces Chicken Breast (85g)

1 medium Red Bell Pepper (120g)

1 small Zucchini (100g)

0.25 medium Red Onion (30g)

0.5 tablespoon Olive Oil (7g)

1 ounce Feta Cheese (28g)

1 teaspoon Mixed Dried Herbs

Salt & Pepper, to taste

PREPARATION

  • 1

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

  • 2

    Slice the red bell pepper, zucchini, and red onion into even pieces. Toss them in a bowl with 0.5 tablespoon olive oil, mixed dried herbs, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for about 15-20 minutes until tender and slightly charred around the edges.

  • 4

    While the vegetables roast, grill the 3 ounces of 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 couple of minutes.

  • 6

    Assemble the flatbread by layering the roasted vegetables evenly, adding the grilled chicken slices, and crumbling the feta cheese on top.

  • 7

    Finish with a light sprinkle of salt and pepper if needed, slice, and serve immediately.