Herb-Roasted Vegetable Flatbread

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

Herb-Roasted Vegetable Flatbread

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Flatbread

Enjoy a delightful fusion of flavors with our Herb-Roasted Vegetable Flatbread—a medley of tender roasted vegetables, savory grilled chicken, and a light sprinkle of tangy feta, all atop a warm whole wheat flatbread. Ideal for a satisfying lunch or dinner, this dish is both vibrant and nutritious, boasting a colorful presentation and a harmonious balance of textures and tastes.

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NUTRITION

445kcal
Protein
36.3g
Fat
13.3g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (60g)

3 ounces Grilled Chicken Breast (85g)

100g Eggplant

100g Zucchini

100g Red Bell Pepper

2 tablespoons Feta Cheese (15g)

1 teaspoon Olive Oil (5g)

1 tablespoon Mixed Fresh Herbs

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the eggplant, zucchini, and red bell pepper into even pieces. Toss them with olive oil and freshly chopped herbs, and season lightly with salt and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, season the chicken breast with herbs, salt, and pepper, and grill over medium heat for about 6-7 minutes per side until fully cooked. Once done, slice into strips.

  • 5

    Warm the whole wheat flatbread on a griddle or in the oven for a few minutes.

  • 6

    Assemble the flatbread by layering the roasted vegetables evenly over the flatbread, then add grilled chicken strips.

  • 7

    Finish by sprinkling crumbled feta cheese over the top and drizzle with a bit more olive oil if desired.

  • 8

    Slice and serve warm, enjoying the burst of herbaceous and roasted flavors with every bite.

Herb-Roasted Vegetable Flatbread

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

Herb-Roasted Vegetable Flatbread

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Flatbread

Enjoy a delightful fusion of flavors with our Herb-Roasted Vegetable Flatbread—a medley of tender roasted vegetables, savory grilled chicken, and a light sprinkle of tangy feta, all atop a warm whole wheat flatbread. Ideal for a satisfying lunch or dinner, this dish is both vibrant and nutritious, boasting a colorful presentation and a harmonious balance of textures and tastes.

NUTRITION

445kcal
Protein
36.3g
Fat
13.3g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (60g)

3 ounces Grilled Chicken Breast (85g)

100g Eggplant

100g Zucchini

100g Red Bell Pepper

2 tablespoons Feta Cheese (15g)

1 teaspoon Olive Oil (5g)

1 tablespoon Mixed Fresh Herbs

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the eggplant, zucchini, and red bell pepper into even pieces. Toss them with olive oil and freshly chopped herbs, and season lightly with salt and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, season the chicken breast with herbs, salt, and pepper, and grill over medium heat for about 6-7 minutes per side until fully cooked. Once done, slice into strips.

  • 5

    Warm the whole wheat flatbread on a griddle or in the oven for a few minutes.

  • 6

    Assemble the flatbread by layering the roasted vegetables evenly over the flatbread, then add grilled chicken strips.

  • 7

    Finish by sprinkling crumbled feta cheese over the top and drizzle with a bit more olive oil if desired.

  • 8

    Slice and serve warm, enjoying the burst of herbaceous and roasted flavors with every bite.