Crispy Chicken and Roasted Vegetable Flatbread

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

Crispy Chicken and Roasted Vegetable Flatbread

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Roasted Vegetable Flatbread

Enjoy a delightful fusion of textures with tender, crispy chicken atop a warm whole wheat flatbread, layered with colorful roasted vegetables and a light drizzle of olive oil. This meal bridges hearty protein with fresh, aromatic flavors for a balanced, satisfying dish.

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NUTRITION

351kcal
Protein
32.5g
Fat
9.8g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 piece Whole Wheat Flatbread

1/2 medium Bell Pepper

1/2 medium Zucchini

1 teaspoon Olive Oil

1 teaspoon Mixed Italian Herbs

Salt & Pepper, to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Season the chicken breast with salt, pepper, and mixed Italian herbs.

  • 3

    Place the chicken on a lightly greased baking sheet and bake for 18-20 minutes until cooked through. Remove and allow to rest, then slice into strips.

  • 4

    Meanwhile, chop the bell pepper and zucchini into bite-sized pieces. Toss with olive oil, salt, pepper, and a pinch of Italian herbs.

  • 5

    Spread the vegetables on a separate baking sheet and roast in the oven for about 12-15 minutes until tender and slightly charred.

  • 6

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

  • 7

    Assemble the flatbread by layering roasted vegetables over the warm flatbread, then top with the sliced crispy chicken.

  • 8

    Drizzle a little extra olive oil if desired and serve immediately.

Crispy Chicken and Roasted Vegetable Flatbread

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

Crispy Chicken and Roasted Vegetable Flatbread

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Roasted Vegetable Flatbread

Enjoy a delightful fusion of textures with tender, crispy chicken atop a warm whole wheat flatbread, layered with colorful roasted vegetables and a light drizzle of olive oil. This meal bridges hearty protein with fresh, aromatic flavors for a balanced, satisfying dish.

NUTRITION

351kcal
Protein
32.5g
Fat
9.8g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 piece Whole Wheat Flatbread

1/2 medium Bell Pepper

1/2 medium Zucchini

1 teaspoon Olive Oil

1 teaspoon Mixed Italian Herbs

Salt & Pepper, to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Season the chicken breast with salt, pepper, and mixed Italian herbs.

  • 3

    Place the chicken on a lightly greased baking sheet and bake for 18-20 minutes until cooked through. Remove and allow to rest, then slice into strips.

  • 4

    Meanwhile, chop the bell pepper and zucchini into bite-sized pieces. Toss with olive oil, salt, pepper, and a pinch of Italian herbs.

  • 5

    Spread the vegetables on a separate baking sheet and roast in the oven for about 12-15 minutes until tender and slightly charred.

  • 6

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

  • 7

    Assemble the flatbread by layering roasted vegetables over the warm flatbread, then top with the sliced crispy chicken.

  • 8

    Drizzle a little extra olive oil if desired and serve immediately.