YOUR SOLIN GENERATED RECIPE
Crispy Chicken & Roasted Vegetable Flatbread
Enjoy a crisp, savory flatbread topped with golden, crispy chicken breast and a medley of roasted vegetables. This dish delivers balanced flavors with a crunchy exterior, tender inside, and an aromatic herb touch to make every bite delightful.
INGREDIENTS
4 oz Chicken Breast
0.5 cup Red Bell Pepper
0.5 cup Zucchini
0.25 cup Red Onion
1 Whole Wheat Flatbread
0.5 tbsp Olive Oil
0.5 tsp Garlic Powder
0.5 tsp Dried Oregano
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Slice the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them in a bowl with olive oil, garlic powder, dried oregano, salt, and pepper.
Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly charred.
While the vegetables roast, season the chicken breast with salt and pepper. In a non-stick pan over medium-high heat, cook the chicken for about 4-5 minutes per side until golden and crisp, ensuring it reaches an internal temperature of 165°F.
Warm the whole wheat flatbread either in a dry pan or in the oven for a few minutes.
Slice the cooked chicken into strips. Place the flatbread on a plate, layer with roasted vegetables, and top with the crispy chicken strips.
Optionally, drizzle a little extra olive oil or add a squeeze of lemon for extra flavor before serving.