Roasted Veggie Flatbread with Grilled Chicken

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

Roasted Veggie Flatbread with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Roasted Veggie Flatbread with Grilled Chicken

Enjoy this vibrant flatbread topped with a medley of roasted vegetables, savory grilled chicken, roasted chickpeas, and a sprinkle of feta cheese. The combination of textures and flavors creates a balanced, wholesome meal perfect for breakfast, lunch, or dinner.

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NUTRITION

482kcal
Protein
40.5g
Fat
15.5g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (60g)

4 ounces Grilled Chicken Breast (113g)

1/4 cup Roasted Chickpeas (41g)

1 ounce Feta Cheese (28g)

1 cup Mixed Roasted Vegetables (150g)

1 teaspoon Olive Oil (5g)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the vegetables and chickpeas.

  • 2

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss with olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet. In a separate small bowl, toss the chickpeas with a pinch of salt, pepper, and a drizzle of olive oil.

  • 4

    Roast the vegetables and chickpeas in the oven for about 15-20 minutes until tender and slightly charred. Stir halfway through for even roasting.

  • 5

    While the veggies are roasting, grill the chicken breast. Season it lightly with salt, pepper, and any desired herbs. Grill for about 6-7 minutes per side until fully cooked. Once cooked, slice it into strips.

  • 6

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

  • 7

    Assemble the flatbread by layering it with roasted vegetables, sliced grilled chicken, roasted chickpeas, and crumbled feta cheese. Optionally, drizzle a bit more olive oil and a squeeze of lemon for added brightness.

  • 8

    Fold or roll the flatbread as desired, slice, and serve immediately.

Roasted Veggie Flatbread with Grilled Chicken

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

Roasted Veggie Flatbread with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Roasted Veggie Flatbread with Grilled Chicken

Enjoy this vibrant flatbread topped with a medley of roasted vegetables, savory grilled chicken, roasted chickpeas, and a sprinkle of feta cheese. The combination of textures and flavors creates a balanced, wholesome meal perfect for breakfast, lunch, or dinner.

NUTRITION

482kcal
Protein
40.5g
Fat
15.5g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (60g)

4 ounces Grilled Chicken Breast (113g)

1/4 cup Roasted Chickpeas (41g)

1 ounce Feta Cheese (28g)

1 cup Mixed Roasted Vegetables (150g)

1 teaspoon Olive Oil (5g)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the vegetables and chickpeas.

  • 2

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss with olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet. In a separate small bowl, toss the chickpeas with a pinch of salt, pepper, and a drizzle of olive oil.

  • 4

    Roast the vegetables and chickpeas in the oven for about 15-20 minutes until tender and slightly charred. Stir halfway through for even roasting.

  • 5

    While the veggies are roasting, grill the chicken breast. Season it lightly with salt, pepper, and any desired herbs. Grill for about 6-7 minutes per side until fully cooked. Once cooked, slice it into strips.

  • 6

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

  • 7

    Assemble the flatbread by layering it with roasted vegetables, sliced grilled chicken, roasted chickpeas, and crumbled feta cheese. Optionally, drizzle a bit more olive oil and a squeeze of lemon for added brightness.

  • 8

    Fold or roll the flatbread as desired, slice, and serve immediately.