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 flatbread topped with juicy grilled chicken and a medley of roasted vegetables. The crisp, whole wheat flatbread provides a hearty base while the tender grilled chicken and colorful veggies offer depth of flavor and satisfying textures, accented with a drizzle of olive oil and a sprinkle of fresh basil.

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NUTRITION

428kcal
Protein
42.6g
Fat
11.8g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (60g)

4 ounces Grilled Chicken Breast (113g)

1/2 cup sliced Zucchini (60g)

1/2 cup sliced Red Bell Pepper (75g)

1/4 cup sliced Red Onion (40g)

1 tsp Olive Oil (5g)

1 tbsp Fresh Basil, chopped

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Toss the sliced zucchini, red bell pepper, and red onion in olive oil, and season lightly with salt and pepper if desired.

  • 3

    Spread the vegetables evenly on the prepared baking sheet and roast for 15-20 minutes until they are tender and slightly caramelized.

  • 4

    While the vegetables roast, grill the chicken breast until it is fully cooked and has a nice char, about 6-8 minutes per side. Once done, allow it to rest before slicing thinly.

  • 5

    Warm the whole wheat flatbread in the oven for the last 3 minutes of vegetable roasting or heat it in a skillet for a minute on each side to create a crispy texture.

  • 6

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

  • 7

    Garnish with freshly chopped basil and 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 vibrant flatbread topped with juicy grilled chicken and a medley of roasted vegetables. The crisp, whole wheat flatbread provides a hearty base while the tender grilled chicken and colorful veggies offer depth of flavor and satisfying textures, accented with a drizzle of olive oil and a sprinkle of fresh basil.

NUTRITION

428kcal
Protein
42.6g
Fat
11.8g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (60g)

4 ounces Grilled Chicken Breast (113g)

1/2 cup sliced Zucchini (60g)

1/2 cup sliced Red Bell Pepper (75g)

1/4 cup sliced Red Onion (40g)

1 tsp Olive Oil (5g)

1 tbsp Fresh Basil, chopped

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Toss the sliced zucchini, red bell pepper, and red onion in olive oil, and season lightly with salt and pepper if desired.

  • 3

    Spread the vegetables evenly on the prepared baking sheet and roast for 15-20 minutes until they are tender and slightly caramelized.

  • 4

    While the vegetables roast, grill the chicken breast until it is fully cooked and has a nice char, about 6-8 minutes per side. Once done, allow it to rest before slicing thinly.

  • 5

    Warm the whole wheat flatbread in the oven for the last 3 minutes of vegetable roasting or heat it in a skillet for a minute on each side to create a crispy texture.

  • 6

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

  • 7

    Garnish with freshly chopped basil and serve immediately.