Roasted Vegetable Flatbread with Grilled Chicken

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

Roasted Vegetable Flatbread with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Flatbread with Grilled Chicken

Savor a delightful blend of smoky roasted vegetables, tender grilled chicken, and crispy flatbread topped with a sprinkle of tangy feta. This balanced dish brings together hearty flavors and textures for a filling meal that perfectly supports your protein and calorie goals.

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NUTRITION

501kcal
Protein
41.4g
Fat
12.8g
Carbs
53.6g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (50g)

3 ounces Grilled Chicken Breast (85g)

1/2 medium Red Bell Pepper (75g)

1/2 medium Zucchini (60g)

2 slices Red Onion (30g)

1/4 cup Roasted Chickpeas (40g)

1 ounce Feta Cheese (28g)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting vegetables and chickpeas.

  • 2

    Slice the red bell pepper, zucchini, and red onion into even pieces. Toss them with a drizzle of olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast them for 15-20 minutes until tender and lightly charred. For the chickpeas, lightly toss rinsed canned chickpeas with olive oil, smoked paprika, salt, and pepper, then add them to the baking sheet during the last 10 minutes of roasting.

  • 4

    While the vegetables roast, grill the chicken breast seasoned with salt, pepper, and your favorite herbs until fully cooked. Slice the chicken into strips.

  • 5

    Warm the whole wheat flatbread briefly in the oven or on a skillet. Spread a thin layer of hummus (optional) if desired.

  • 6

    Layer the roasted vegetables and chickpeas on the flatbread, top with grilled chicken strips, and crumble the feta cheese over the top.

  • 7

    Drizzle with a little extra virgin olive oil and a squeeze of lemon if desired. Serve immediately.

Roasted Vegetable Flatbread with Grilled Chicken

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

Roasted Vegetable Flatbread with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Flatbread with Grilled Chicken

Savor a delightful blend of smoky roasted vegetables, tender grilled chicken, and crispy flatbread topped with a sprinkle of tangy feta. This balanced dish brings together hearty flavors and textures for a filling meal that perfectly supports your protein and calorie goals.

NUTRITION

501kcal
Protein
41.4g
Fat
12.8g
Carbs
53.6g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (50g)

3 ounces Grilled Chicken Breast (85g)

1/2 medium Red Bell Pepper (75g)

1/2 medium Zucchini (60g)

2 slices Red Onion (30g)

1/4 cup Roasted Chickpeas (40g)

1 ounce Feta Cheese (28g)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting vegetables and chickpeas.

  • 2

    Slice the red bell pepper, zucchini, and red onion into even pieces. Toss them with a drizzle of olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast them for 15-20 minutes until tender and lightly charred. For the chickpeas, lightly toss rinsed canned chickpeas with olive oil, smoked paprika, salt, and pepper, then add them to the baking sheet during the last 10 minutes of roasting.

  • 4

    While the vegetables roast, grill the chicken breast seasoned with salt, pepper, and your favorite herbs until fully cooked. Slice the chicken into strips.

  • 5

    Warm the whole wheat flatbread briefly in the oven or on a skillet. Spread a thin layer of hummus (optional) if desired.

  • 6

    Layer the roasted vegetables and chickpeas on the flatbread, top with grilled chicken strips, and crumble the feta cheese over the top.

  • 7

    Drizzle with a little extra virgin olive oil and a squeeze of lemon if desired. Serve immediately.