Rustic Roasted Veggie Flatbread

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

Rustic Roasted Veggie Flatbread

YOUR SOLIN GENERATED RECIPE

Rustic Roasted Veggie Flatbread

Enjoy a hearty and colorful flatbread topped with tender grilled chicken, vibrant roasted veggies, and a sprinkle of tangy feta. This rustic creation combines smoky roasted bell peppers, zucchini, and eggplant with lean protein and whole grains to deliver a satisfying meal with a delightful mix of textures and flavors.

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NUTRITION

476kcal
Protein
38.3g
Fat
16.4g
Carbs
44.5g

SERVINGS

1 serving

INGREDIENTS

1 whole wheat flatbread (60g)

3 oz grilled chicken breast (85g)

0.5 medium red bell pepper (60g)

0.5 medium zucchini (65g)

2 slices eggplant (50g)

2 teaspoons olive oil (9g)

1 oz feta cheese (28g)

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the bell pepper, zucchini, and eggplant into even pieces.

  • 2

    Toss the sliced vegetables with olive oil, salt, and pepper. Arrange them on a baking sheet and roast for 15-20 minutes or until tender and slightly charred.

  • 3

    While the veggies roast, season the chicken breast with salt and pepper and grill it until fully cooked (internal temperature of 165°F). Slice the chicken into thin strips.

  • 4

    Warm the whole wheat flatbread in the oven for 3-4 minutes if desired.

  • 5

    Assemble the flatbread by layering a base of roasted vegetables, topping with grilled chicken slices, and sprinkling feta cheese on top.

  • 6

    Finish with an extra drizzle of olive oil and a pinch of salt and pepper. Serve immediately and enjoy!

Rustic Roasted Veggie Flatbread

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

Rustic Roasted Veggie Flatbread

YOUR SOLIN GENERATED RECIPE

Rustic Roasted Veggie Flatbread

Enjoy a hearty and colorful flatbread topped with tender grilled chicken, vibrant roasted veggies, and a sprinkle of tangy feta. This rustic creation combines smoky roasted bell peppers, zucchini, and eggplant with lean protein and whole grains to deliver a satisfying meal with a delightful mix of textures and flavors.

NUTRITION

476kcal
Protein
38.3g
Fat
16.4g
Carbs
44.5g

SERVINGS

1 serving

INGREDIENTS

1 whole wheat flatbread (60g)

3 oz grilled chicken breast (85g)

0.5 medium red bell pepper (60g)

0.5 medium zucchini (65g)

2 slices eggplant (50g)

2 teaspoons olive oil (9g)

1 oz feta cheese (28g)

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the bell pepper, zucchini, and eggplant into even pieces.

  • 2

    Toss the sliced vegetables with olive oil, salt, and pepper. Arrange them on a baking sheet and roast for 15-20 minutes or until tender and slightly charred.

  • 3

    While the veggies roast, season the chicken breast with salt and pepper and grill it until fully cooked (internal temperature of 165°F). Slice the chicken into thin strips.

  • 4

    Warm the whole wheat flatbread in the oven for 3-4 minutes if desired.

  • 5

    Assemble the flatbread by layering a base of roasted vegetables, topping with grilled chicken slices, and sprinkling feta cheese on top.

  • 6

    Finish with an extra drizzle of olive oil and a pinch of salt and pepper. Serve immediately and enjoy!