Roasted Vegetable Flatbread with Grilled Chicken

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

Roasted Vegetable Flatbread with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Flatbread with Grilled Chicken

Savor the delightful combination of smoky, roasted vegetables paired with tender grilled chicken, all layered on a warm whole wheat flatbread. This dish offers vibrant colors, a medley of textures, and a burst of savory flavors enhanced by a drizzle of olive oil and a sprinkle of tangy feta cheese.

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NUTRITION

522kcal
Protein
47.3g
Fat
17.8g
Carbs
41.6g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (60g)

0.5 cup chopped Bell Pepper (75g)

0.5 cup sliced Zucchini (85g)

0.25 cup sliced Red Onion (40g)

1 teaspoon Olive Oil (5g)

4 ounces Grilled Chicken Breast (113g)

0.25 cup Crumbled Feta Cheese (28g)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

    Toss the chopped bell pepper, sliced zucchini, and red onion in olive oil, salt, and pepper. Spread them evenly on the baking sheet.

  • 3

    Roast the vegetables in the oven for about 20 minutes or until tender and slightly charred, stirring halfway through.

  • 4

    While the vegetables roast, grill the chicken breast until fully cooked and nicely charred, then slice into strips.

  • 5

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

  • 6

    Assemble the flatbread by spreading the roasted vegetables evenly over it, then layer the sliced grilled chicken on top.

  • 7

    Finish with a generous sprinkle of crumbled feta cheese and a light drizzle of extra olive oil if desired.

  • 8

    Slice the flatbread into portions and serve immediately.

Roasted Vegetable Flatbread with Grilled Chicken

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

Roasted Vegetable Flatbread with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Flatbread with Grilled Chicken

Savor the delightful combination of smoky, roasted vegetables paired with tender grilled chicken, all layered on a warm whole wheat flatbread. This dish offers vibrant colors, a medley of textures, and a burst of savory flavors enhanced by a drizzle of olive oil and a sprinkle of tangy feta cheese.

NUTRITION

522kcal
Protein
47.3g
Fat
17.8g
Carbs
41.6g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (60g)

0.5 cup chopped Bell Pepper (75g)

0.5 cup sliced Zucchini (85g)

0.25 cup sliced Red Onion (40g)

1 teaspoon Olive Oil (5g)

4 ounces Grilled Chicken Breast (113g)

0.25 cup Crumbled Feta Cheese (28g)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

    Toss the chopped bell pepper, sliced zucchini, and red onion in olive oil, salt, and pepper. Spread them evenly on the baking sheet.

  • 3

    Roast the vegetables in the oven for about 20 minutes or until tender and slightly charred, stirring halfway through.

  • 4

    While the vegetables roast, grill the chicken breast until fully cooked and nicely charred, then slice into strips.

  • 5

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

  • 6

    Assemble the flatbread by spreading the roasted vegetables evenly over it, then layer the sliced grilled chicken on top.

  • 7

    Finish with a generous sprinkle of crumbled feta cheese and a light drizzle of extra olive oil if desired.

  • 8

    Slice the flatbread into portions and serve immediately.