Roasted Chicken and Vegetable Flatbread with Feta

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

Roasted Chicken and Vegetable Flatbread with Feta

YOUR SOLIN GENERATED RECIPE

Roasted Chicken and Vegetable Flatbread with Feta

Savor a delicious flatbread loaded with tender roasted chicken, vibrant roasted vegetables, and crumbled tangy feta, all tied together with a drizzle of extra virgin olive oil and a splash of lemon for brightness. This versatile meal works perfectly for breakfast, lunch, or dinner when you're craving clean, balanced flavors.

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NUTRITION

556kcal
Protein
47.1g
Fat
18.1g
Carbs
48.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (roasted)

1 cup Mixed Roasted Vegetables (Bell Pepper, Zucchini, Red Onion)

1 piece Whole Wheat Flatbread

1 oz Feta Cheese, crumbled

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat oven to 400°F. Season the chicken breast lightly with salt and pepper, and roast until fully cooked (about 20-25 minutes) or use pre-cooked leftover roasted chicken.

  • 2

    While the chicken cooks, chop bell pepper, zucchini, and red onion into bite-sized pieces. Toss the vegetables with olive oil, salt, and pepper, then roast in the oven on a baking sheet for about 15 minutes until tender and slightly charred.

  • 3

    Warm the whole wheat flatbread in the oven for 2-3 minutes or in a skillet over medium heat until soft and pliable.

  • 4

    Slice or shred the roasted chicken into pieces. On the flatbread, layer the chicken first, then add the roasted vegetables.

  • 5

    Sprinkle crumbled feta cheese over the top, drizzle with lemon juice, and add an extra drizzle of olive oil if desired.

  • 6

    Fold or roll the flatbread if preferred and serve immediately.

Roasted Chicken and Vegetable Flatbread with Feta

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

Roasted Chicken and Vegetable Flatbread with Feta

YOUR SOLIN GENERATED RECIPE

Roasted Chicken and Vegetable Flatbread with Feta

Savor a delicious flatbread loaded with tender roasted chicken, vibrant roasted vegetables, and crumbled tangy feta, all tied together with a drizzle of extra virgin olive oil and a splash of lemon for brightness. This versatile meal works perfectly for breakfast, lunch, or dinner when you're craving clean, balanced flavors.

NUTRITION

556kcal
Protein
47.1g
Fat
18.1g
Carbs
48.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (roasted)

1 cup Mixed Roasted Vegetables (Bell Pepper, Zucchini, Red Onion)

1 piece Whole Wheat Flatbread

1 oz Feta Cheese, crumbled

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat oven to 400°F. Season the chicken breast lightly with salt and pepper, and roast until fully cooked (about 20-25 minutes) or use pre-cooked leftover roasted chicken.

  • 2

    While the chicken cooks, chop bell pepper, zucchini, and red onion into bite-sized pieces. Toss the vegetables with olive oil, salt, and pepper, then roast in the oven on a baking sheet for about 15 minutes until tender and slightly charred.

  • 3

    Warm the whole wheat flatbread in the oven for 2-3 minutes or in a skillet over medium heat until soft and pliable.

  • 4

    Slice or shred the roasted chicken into pieces. On the flatbread, layer the chicken first, then add the roasted vegetables.

  • 5

    Sprinkle crumbled feta cheese over the top, drizzle with lemon juice, and add an extra drizzle of olive oil if desired.

  • 6

    Fold or roll the flatbread if preferred and serve immediately.