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

Savor a delicious balance of crisp, roasted vegetables and perfectly seasoned chicken layered over a warm whole wheat flatbread, topped with a cool and tangy Greek yogurt drizzle. This dish brings together vibrant colors and textures, delivering a satisfying meal that’s as nutritious as it is flavorful.

Try 7 days free, then $12.99 / mo.

NUTRITION

413kcal
Protein
44g
Fat
11.4g
Carbs
34.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Flatbread (60g)

1/4 cup chopped Red Bell Pepper

1/4 cup sliced Zucchini

1/4 cup sliced Red Onion

1 tsp Olive Oil

2 tbsp Nonfat Greek Yogurt

Fresh Basil leaves (about 4)

Salt & Pepper to taste

1/2 tsp Garlic Powder

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the chopped red bell pepper, sliced zucchini, and red onion with olive oil, garlic powder, a pinch of salt, and pepper on a small baking sheet.

  • 3

    Roast the vegetables in the oven for 12-15 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, season the chicken breast with salt and pepper. Grill or pan-sear the chicken over medium-high heat until fully cooked (about 5-6 minutes per side), then shred or slice into bite-sized pieces.

  • 5

    Warm the whole wheat flatbread in a dry pan or microwave for a few seconds.

  • 6

    Spread a thin layer of nonfat Greek yogurt evenly over the flatbread.

  • 7

    Layer the crispy chicken, roasted vegetables, and fresh basil leaves on top.

  • 8

    Fold the flatbread if desired or serve open-faced. Enjoy your balanced meal!

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

Savor a delicious balance of crisp, roasted vegetables and perfectly seasoned chicken layered over a warm whole wheat flatbread, topped with a cool and tangy Greek yogurt drizzle. This dish brings together vibrant colors and textures, delivering a satisfying meal that’s as nutritious as it is flavorful.

NUTRITION

413kcal
Protein
44g
Fat
11.4g
Carbs
34.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Flatbread (60g)

1/4 cup chopped Red Bell Pepper

1/4 cup sliced Zucchini

1/4 cup sliced Red Onion

1 tsp Olive Oil

2 tbsp Nonfat Greek Yogurt

Fresh Basil leaves (about 4)

Salt & Pepper to taste

1/2 tsp Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the chopped red bell pepper, sliced zucchini, and red onion with olive oil, garlic powder, a pinch of salt, and pepper on a small baking sheet.

  • 3

    Roast the vegetables in the oven for 12-15 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, season the chicken breast with salt and pepper. Grill or pan-sear the chicken over medium-high heat until fully cooked (about 5-6 minutes per side), then shred or slice into bite-sized pieces.

  • 5

    Warm the whole wheat flatbread in a dry pan or microwave for a few seconds.

  • 6

    Spread a thin layer of nonfat Greek yogurt evenly over the flatbread.

  • 7

    Layer the crispy chicken, roasted vegetables, and fresh basil leaves on top.

  • 8

    Fold the flatbread if desired or serve open-faced. Enjoy your balanced meal!