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 satisfying flatbread topped with a medley of herb-roasted vegetables, hearty chickpeas, and tender grilled chicken, all enhanced by creamy crumbled feta and a drizzle of olive oil. This dish brings a delightful balance of savory flavors, textures, and a touch of Mediterranean charm perfect for any meal.

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NUTRITION

568kcal
Protein
47.8g
Fat
19.2g
Carbs
60g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (60g)

100g Zucchini

100g Bell Pepper

50g Mushrooms

½ cup Chickpeas (~82g)

3 ounces Grilled Chicken Breast (~85g)

¼ cup Crumbled Feta Cheese (38g)

1 tsp Olive Oil

2 tbsp Mixed Fresh Herbs

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Chop zucchini, bell pepper, and mushrooms into bite-size pieces and toss them with olive oil, mixed fresh herbs, salt, and pepper.

  • 3

    Spread the vegetables evenly on the baking sheet and roast for 20 minutes or until tender and lightly caramelized.

  • 4

    Meanwhile, if not pre-cooked, season the chicken breast with a pinch of salt, pepper, and herbs, and grill over medium heat until cooked through. Once done, slice into thin strips.

  • 5

    Warm the whole wheat flatbread in a dry skillet or the oven for a minute to make it pliable.

  • 6

    Assemble the flatbread by spreading a layer of roasted vegetables over it, then top with chickpeas and grilled chicken strips.

  • 7

    Sprinkle crumbled feta cheese over the toppings and add an extra sprinkle of fresh herbs for brightness.

  • 8

    Cut into portions and serve immediately, enjoying the charming mix of roasted and fresh flavors.

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 satisfying flatbread topped with a medley of herb-roasted vegetables, hearty chickpeas, and tender grilled chicken, all enhanced by creamy crumbled feta and a drizzle of olive oil. This dish brings a delightful balance of savory flavors, textures, and a touch of Mediterranean charm perfect for any meal.

NUTRITION

568kcal
Protein
47.8g
Fat
19.2g
Carbs
60g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (60g)

100g Zucchini

100g Bell Pepper

50g Mushrooms

½ cup Chickpeas (~82g)

3 ounces Grilled Chicken Breast (~85g)

¼ cup Crumbled Feta Cheese (38g)

1 tsp Olive Oil

2 tbsp Mixed Fresh Herbs

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Chop zucchini, bell pepper, and mushrooms into bite-size pieces and toss them with olive oil, mixed fresh herbs, salt, and pepper.

  • 3

    Spread the vegetables evenly on the baking sheet and roast for 20 minutes or until tender and lightly caramelized.

  • 4

    Meanwhile, if not pre-cooked, season the chicken breast with a pinch of salt, pepper, and herbs, and grill over medium heat until cooked through. Once done, slice into thin strips.

  • 5

    Warm the whole wheat flatbread in a dry skillet or the oven for a minute to make it pliable.

  • 6

    Assemble the flatbread by spreading a layer of roasted vegetables over it, then top with chickpeas and grilled chicken strips.

  • 7

    Sprinkle crumbled feta cheese over the toppings and add an extra sprinkle of fresh herbs for brightness.

  • 8

    Cut into portions and serve immediately, enjoying the charming mix of roasted and fresh flavors.