Whole Wheat Roasted Vegetable Flatbread

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

Whole Wheat Roasted Vegetable Flatbread

YOUR SOLIN GENERATED RECIPE

Whole Wheat Roasted Vegetable Flatbread

Savor the delightful medley of roasted vegetables and tender grilled chicken atop a hearty whole wheat flatbread, finished with a sprinkle of tangy feta cheese. This dish delivers a bright balance of flavors and textures that make it a fulfilling meal any time of the day.

Try 7 days free, then $12.99 / mo.

NUTRITION

556kcal
Protein
48g
Fat
17.9g
Carbs
47.1g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (60g)

4 ounces Grilled Chicken Breast (113g)

1/2 medium Red Bell Pepper (50g)

1/2 medium Zucchini (100g)

1/4 small Red Onion (25g)

1 ounce Feta Cheese (28g)

1 teaspoon Olive Oil (5g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the red bell pepper, zucchini, and red onion into even pieces.

  • 3

    Toss the sliced vegetables with olive oil, and season lightly with salt and pepper if desired.

  • 4

    Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes until tender and lightly caramelized.

  • 5

    While the vegetables roast, grill the chicken breast until fully cooked, then slice it into thin strips.

  • 6

    Warm the whole wheat flatbread either in a dry skillet or oven for a few minutes.

  • 7

    Assemble the flatbread by layering the roasted vegetables evenly, adding the grilled chicken slices, and finishing with a sprinkling of crumbled feta cheese.

  • 8

    Optionally, drizzle with a tiny bit more olive oil and fresh herbs for garnish, then serve immediately.

Whole Wheat Roasted Vegetable Flatbread

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

Whole Wheat Roasted Vegetable Flatbread

YOUR SOLIN GENERATED RECIPE

Whole Wheat Roasted Vegetable Flatbread

Savor the delightful medley of roasted vegetables and tender grilled chicken atop a hearty whole wheat flatbread, finished with a sprinkle of tangy feta cheese. This dish delivers a bright balance of flavors and textures that make it a fulfilling meal any time of the day.

NUTRITION

556kcal
Protein
48g
Fat
17.9g
Carbs
47.1g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (60g)

4 ounces Grilled Chicken Breast (113g)

1/2 medium Red Bell Pepper (50g)

1/2 medium Zucchini (100g)

1/4 small Red Onion (25g)

1 ounce Feta Cheese (28g)

1 teaspoon Olive Oil (5g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the red bell pepper, zucchini, and red onion into even pieces.

  • 3

    Toss the sliced vegetables with olive oil, and season lightly with salt and pepper if desired.

  • 4

    Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes until tender and lightly caramelized.

  • 5

    While the vegetables roast, grill the chicken breast until fully cooked, then slice it into thin strips.

  • 6

    Warm the whole wheat flatbread either in a dry skillet or oven for a few minutes.

  • 7

    Assemble the flatbread by layering the roasted vegetables evenly, adding the grilled chicken slices, and finishing with a sprinkling of crumbled feta cheese.

  • 8

    Optionally, drizzle with a tiny bit more olive oil and fresh herbs for garnish, then serve immediately.