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 satisfying plate of crispy roasted vegetable flatbread featuring tender grilled chicken, vibrant roasted bell peppers, zucchini, and red onions, all drizzled with a hint of olive oil and aromatic herbs. This colorful meal delivers a delightful mix of crunchy flatbread and smoky, caramelized veggies for a burst of flavor in every bite.

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NUTRITION

432kcal
Protein
35.5g
Fat
11.6g
Carbs
49.1g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (60g)

3 ounces Chicken Breast (85g)

1 medium Red Bell Pepper (119g)

1 medium Zucchini (196g)

1 small Red Onion (70g)

1 teaspoon Olive Oil (4.5g)

1 teaspoon Dried Oregano

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    Toss the vegetables in olive oil, dried oregano, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet and roast for 15-20 minutes until they are tender and slightly charred.

  • 5

    While the vegetables are roasting, season the chicken breast with salt and pepper and grill over medium heat for approximately 6-7 minutes per side until fully cooked. Let it rest briefly before slicing.

  • 6

    Warm the whole wheat flatbread in the oven for the last 2-3 minutes of vegetable roasting.

  • 7

    Assemble the flatbread by placing the grilled chicken slices and roasted vegetables on top.

  • 8

    Optionally, add an extra drizzle of olive oil or a squeeze of lemon for brightness, then serve immediately.

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 satisfying plate of crispy roasted vegetable flatbread featuring tender grilled chicken, vibrant roasted bell peppers, zucchini, and red onions, all drizzled with a hint of olive oil and aromatic herbs. This colorful meal delivers a delightful mix of crunchy flatbread and smoky, caramelized veggies for a burst of flavor in every bite.

NUTRITION

432kcal
Protein
35.5g
Fat
11.6g
Carbs
49.1g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (60g)

3 ounces Chicken Breast (85g)

1 medium Red Bell Pepper (119g)

1 medium Zucchini (196g)

1 small Red Onion (70g)

1 teaspoon Olive Oil (4.5g)

1 teaspoon Dried Oregano

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    Toss the vegetables in olive oil, dried oregano, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet and roast for 15-20 minutes until they are tender and slightly charred.

  • 5

    While the vegetables are roasting, season the chicken breast with salt and pepper and grill over medium heat for approximately 6-7 minutes per side until fully cooked. Let it rest briefly before slicing.

  • 6

    Warm the whole wheat flatbread in the oven for the last 2-3 minutes of vegetable roasting.

  • 7

    Assemble the flatbread by placing the grilled chicken slices and roasted vegetables on top.

  • 8

    Optionally, add an extra drizzle of olive oil or a squeeze of lemon for brightness, then serve immediately.