NUTRITION

SERVINGS

INGREDIENTS

1 piece Whole Wheat Flatbread (70g)

3 ounces Chicken Breast (skinless)

½ cup Roasted Chickpeas (~82g)

1 medium Zucchini

1 medium Red Bell Pepper

1 small Red Onion

2 cloves Fresh Garlic

1 ounce Crumbled Feta Cheese

1 teaspoon Olive Oil

1 teaspoon Mixed Dried Herbs

Salt and Black Pepper (to taste)

PREPARATION

• 1

  Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

• 2

  Slice the zucchini, red bell pepper, and red onion into thin strips or bite-sized pieces. Mince the garlic.

• 3

  In a bowl, toss the vegetables with olive oil, minced garlic, dried herbs, salt, and pepper until evenly coated.

• 4

  Spread the vegetables on the baking sheet and roast in the oven for about 20 minutes, stirring halfway through, until they are tender and slightly caramelized.

• 5

  While the vegetables are roasting, season the chicken breast with salt, pepper, and a pinch of dried herbs. Grill or pan-sear the chicken over medium-high heat until fully cooked (about 4-5 minutes per side). Allow it to rest before slicing into strips.

• 6

  If not using pre-roasted chickpeas, toss canned or cooked chickpeas with a little olive oil, salt, and herbs, then roast in the oven for 10-15 minutes until crispy.

• 7

  To assemble, warm the whole wheat flatbread slightly either in the oven or on a pan. Spread the roasted vegetables evenly on top.

• 8

  Layer the sliced chicken breast and roasted chickpeas over the vegetables.

• 9

  Sprinkle crumbled feta cheese on top and add an extra drizzle of olive oil if desired.

• 10

  Serve immediately and enjoy your balanced, crispy herb-garlic roasted vegetable flatbread.