Crispy Roasted Vegetable Flatbread

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

Crispy Roasted Vegetable Flatbread

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Vegetable Flatbread

Enjoy a vibrant mix of roasted seasonal vegetables layered over a crispy whole wheat flatbread, topped with tender grilled chicken to boost protein. This versatile dish offers a delicious blend of textures and flavors, making it perfect for breakfast, lunch, or dinner.

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NUTRITION

435kcal
Protein
36.9g
Fat
11.3g
Carbs
48.3g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (70g)

4 ounces Grilled Chicken Breast (113g)

1/2 medium Red Bell Pepper (75g)

1/2 medium Zucchini (70g)

2 slices Red Onion (20g)

1 teaspoon Olive Oil (4.5g)

1 teaspoon Dried Oregano (1g)

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PREPARATION

  • 1

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

  • 2

    Slice the red bell pepper, zucchini, and red onion into thin, uniform pieces.

  • 3

    Toss the vegetables in a small bowl with olive oil and dried oregano until evenly coated.

  • 4

    Spread the vegetables evenly on a baking sheet and roast in the oven for 15-20 minutes, or until they are tender and slightly caramelized.

  • 5

    While the vegetables are roasting, warm the whole wheat flatbread in a dry skillet or in the oven for a few minutes until crisp.

  • 6

    Grill or reheat the chicken breast if necessary, then slice it thinly.

  • 7

    Assemble the flatbread by layering the roasted vegetables evenly over the flatbread, then top with sliced grilled chicken breast.

  • 8

    Serve immediately and enjoy your crispy roasted vegetable flatbread as a balanced, protein-packed meal.

Crispy Roasted Vegetable Flatbread

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

Crispy Roasted Vegetable Flatbread

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Vegetable Flatbread

Enjoy a vibrant mix of roasted seasonal vegetables layered over a crispy whole wheat flatbread, topped with tender grilled chicken to boost protein. This versatile dish offers a delicious blend of textures and flavors, making it perfect for breakfast, lunch, or dinner.

NUTRITION

435kcal
Protein
36.9g
Fat
11.3g
Carbs
48.3g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (70g)

4 ounces Grilled Chicken Breast (113g)

1/2 medium Red Bell Pepper (75g)

1/2 medium Zucchini (70g)

2 slices Red Onion (20g)

1 teaspoon Olive Oil (4.5g)

1 teaspoon Dried Oregano (1g)

PREPARATION

  • 1

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

  • 2

    Slice the red bell pepper, zucchini, and red onion into thin, uniform pieces.

  • 3

    Toss the vegetables in a small bowl with olive oil and dried oregano until evenly coated.

  • 4

    Spread the vegetables evenly on a baking sheet and roast in the oven for 15-20 minutes, or until they are tender and slightly caramelized.

  • 5

    While the vegetables are roasting, warm the whole wheat flatbread in a dry skillet or in the oven for a few minutes until crisp.

  • 6

    Grill or reheat the chicken breast if necessary, then slice it thinly.

  • 7

    Assemble the flatbread by layering the roasted vegetables evenly over the flatbread, then top with sliced grilled chicken breast.

  • 8

    Serve immediately and enjoy your crispy roasted vegetable flatbread as a balanced, protein-packed meal.