YOUR SOLIN GENERATED RECIPE
Enjoy a savory flatbread layered with a colorful medley of roasted vegetables, tender grilled chicken, and tangy feta cheese, all drizzled with a hint of olive oil. This dish balances crispy flatbread with the soft, juicy textures of the vegetables and chicken, making it a satisfying meal for any time of the day.
INGREDIENTS
1 piece Whole Wheat Flatbread
3 ounces Grilled Chicken Breast
1/2 medium Red Bell Pepper
1/2 medium Zucchini
1/4 medium Red Onion
1 cup Fresh Spinach
1 ounce Feta Cheese
1 teaspoon Olive Oil
PREPARATION
Preheat your oven to 400°F if roasting vegetables freshly.
Slice the red bell pepper, zucchini, and red onion into thin strips. Place them on a baking sheet and lightly drizzle with a small amount of olive oil, salt, and pepper.
Roast the vegetables in the oven for about 15 minutes or until they are tender and slightly charred on the edges.
While the vegetables are roasting, grill the chicken breast until cooked through, then slice into strips.
Warm the whole wheat flatbread in a pan or oven for a few minutes to make it pliable.
Layer the flatbread with a bed of fresh spinach, followed by the roasted vegetables and grilled chicken slices.
Sprinkle crumbled feta cheese over the top and finish with a drizzle of olive oil.
Fold or roll the flatbread and serve immediately.