YOUR SOLIN GENERATED RECIPE
Crispy Roasted Vegetable Flatbread with Grilled Chicken & Feta
Savor the delightful crunch of a whole wheat flatbread topped with a medley of roasted red bell pepper, zucchini, and red onion, complemented by tender grilled chicken and crumbled feta cheese. A light drizzle of olive oil and a sprinkle of oregano bring this meal together with a burst of Mediterranean-inspired flavor.
INGREDIENTS
1 whole wheat flatbread (70g)
3 oz chicken breast (85g)
1/2 cup sliced red bell pepper (75g)
1/2 cup sliced zucchini (75g)
1/4 cup sliced red onion (40g)
1/8 cup crumbled feta cheese (15g)
1 teaspoon olive oil (4.5g)
1 teaspoon dried oregano
Salt & Pepper to taste
PREPARATION
Preheat the oven to 425°F.
Slice the red bell pepper, zucchini, and red onion. Toss the vegetables lightly with olive oil, oregano, salt, and pepper.
Spread the vegetables on a baking sheet and roast for 15-20 minutes until they are slightly charred and tender.
While the vegetables roast, season the chicken breast with salt and pepper. Grill or pan-sear the chicken over medium-high heat for about 6-7 minutes per side until fully cooked. Allow it to rest and then slice into strips.
Warm the whole wheat flatbread in the oven for the last 3 minutes of the vegetable roasting time.
Assemble the dish by layering the roasted vegetables onto the flatbread, then arranging the grilled chicken strips on top. Sprinkle the crumbled feta cheese over the assembly.
Finish with an extra light drizzle of olive oil if desired and serve immediately.