Crispy Buffalo Chicken Flatbread with Roasted Vegetables

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

Crispy Buffalo Chicken Flatbread with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Chicken Flatbread with Roasted Vegetables

Enjoy a flavorful twist on flatbread with spicy buffalo chicken paired with a medley of roasted vegetables. This dish balances a crispy base with tender, lightly seasoned chicken and vibrant roasted bell peppers and zucchini, finished with a sprinkle of blue cheese for a tangy kick.

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NUTRITION

370kcal
Protein
33.5g
Fat
8.3g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 tbsp Buffalo Sauce

1 piece Whole Wheat Flatbread

1/2 cup Mixed Bell Pepper

1/2 cup Zucchini

1 tbsp Blue Cheese Crumbles

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Toss the chicken breast with the buffalo sauce until well coated.

  • 3

    Place the chicken on a baking sheet and roast in the oven for 15-18 minutes or until fully cooked. Once cooked, slice the chicken into strips.

  • 4

    While the chicken is roasting, toss the bell peppers and zucchini with a drizzle of olive oil, salt, and pepper, and spread them on a separate baking sheet. Roast for about 10-12 minutes until tender and slightly charred.

  • 5

    Warm the whole wheat flatbread in the oven or on a skillet for a couple of minutes until pliable.

  • 6

    Assemble the flatbread by layering the roasted vegetables, placing the buffalo chicken strips on top, and sprinkling with blue cheese crumbles.

  • 7

    Serve immediately and enjoy your crispy, flavorful flatbread meal.

Crispy Buffalo Chicken Flatbread with Roasted Vegetables

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

Crispy Buffalo Chicken Flatbread with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Chicken Flatbread with Roasted Vegetables

Enjoy a flavorful twist on flatbread with spicy buffalo chicken paired with a medley of roasted vegetables. This dish balances a crispy base with tender, lightly seasoned chicken and vibrant roasted bell peppers and zucchini, finished with a sprinkle of blue cheese for a tangy kick.

NUTRITION

370kcal
Protein
33.5g
Fat
8.3g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 tbsp Buffalo Sauce

1 piece Whole Wheat Flatbread

1/2 cup Mixed Bell Pepper

1/2 cup Zucchini

1 tbsp Blue Cheese Crumbles

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Toss the chicken breast with the buffalo sauce until well coated.

  • 3

    Place the chicken on a baking sheet and roast in the oven for 15-18 minutes or until fully cooked. Once cooked, slice the chicken into strips.

  • 4

    While the chicken is roasting, toss the bell peppers and zucchini with a drizzle of olive oil, salt, and pepper, and spread them on a separate baking sheet. Roast for about 10-12 minutes until tender and slightly charred.

  • 5

    Warm the whole wheat flatbread in the oven or on a skillet for a couple of minutes until pliable.

  • 6

    Assemble the flatbread by layering the roasted vegetables, placing the buffalo chicken strips on top, and sprinkling with blue cheese crumbles.

  • 7

    Serve immediately and enjoy your crispy, flavorful flatbread meal.