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

A vibrant medley of roasted vegetables layered on a crispy whole wheat flatbread, accented by crumbled feta and juicy grilled chicken, comes together with a drizzle of olive oil for a delectable, wholesome meal that satisfies both taste and nutrition.

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NUTRITION

486kcal
Protein
38.9g
Fat
15.7g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (60g)

3 ounces Grilled Chicken Breast (85g)

1 cup Red Bell Pepper (100g)

0.5 cup Zucchini (65g)

0.25 cup Red Onion (40g)

1 ounce Crumbled Feta Cheese (28g)

0.25 cup Canned Chickpeas (40g)

1 teaspoon Extra Virgin Olive Oil (5g)

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PREPARATION

  • 1

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

  • 2

    Slice red bell pepper, zucchini, and red onion into even strips. Toss them in a bowl with a drizzle of olive oil, salt, and pepper.

  • 3

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

  • 4

    Meanwhile, if not already done, grill the chicken breast until fully cooked, then slice it into strips.

  • 5

    Warm the whole wheat flatbread either in the oven for a few minutes or on a skillet.

  • 6

    Assemble the flatbread by layering the roasted vegetables, grilled chicken slices, and crumbled feta cheese evenly.

  • 7

    Optionally add a final light drizzle of extra virgin olive oil, and serve immediately while warm and crispy.

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

A vibrant medley of roasted vegetables layered on a crispy whole wheat flatbread, accented by crumbled feta and juicy grilled chicken, comes together with a drizzle of olive oil for a delectable, wholesome meal that satisfies both taste and nutrition.

NUTRITION

486kcal
Protein
38.9g
Fat
15.7g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (60g)

3 ounces Grilled Chicken Breast (85g)

1 cup Red Bell Pepper (100g)

0.5 cup Zucchini (65g)

0.25 cup Red Onion (40g)

1 ounce Crumbled Feta Cheese (28g)

0.25 cup Canned Chickpeas (40g)

1 teaspoon Extra Virgin Olive Oil (5g)

PREPARATION

  • 1

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

  • 2

    Slice red bell pepper, zucchini, and red onion into even strips. Toss them in a bowl with a drizzle of olive oil, salt, and pepper.

  • 3

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

  • 4

    Meanwhile, if not already done, grill the chicken breast until fully cooked, then slice it into strips.

  • 5

    Warm the whole wheat flatbread either in the oven for a few minutes or on a skillet.

  • 6

    Assemble the flatbread by layering the roasted vegetables, grilled chicken slices, and crumbled feta cheese evenly.

  • 7

    Optionally add a final light drizzle of extra virgin olive oil, and serve immediately while warm and crispy.