Crispy Roasted Vegetable Flatbread

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

Crispy Roasted Vegetable Flatbread

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Vegetable Flatbread

Enjoy a colorful, savory flatbread topped with garden-fresh roasted vegetables, hearty chickpeas, succulent grilled chicken, and a sprinkle of tangy feta cheese. This versatile dish delivers a delightful combination of textures and flavors that make it perfect for breakfast, lunch, or dinner.

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NUTRITION

590kcal
Protein
45g
Fat
16.8g
Carbs
65g

SERVINGS

1 serving

INGREDIENTS

1 medium whole wheat flatbread (~60g)

1 cup mixed roasted bell pepper, zucchini, red onion (~100g)

1/2 cup cooked chickpeas (~85g)

3 oz grilled chicken breast (~85g)

1 oz feta cheese (~28g)

1/2 teaspoon olive oil (~2.3g)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Chop bell peppers, zucchini, and red onion into bite-sized pieces. In a bowl, toss the vegetables with 1/2 teaspoon olive oil and a pinch of salt and pepper.

  • 3

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

  • 4

    While vegetables are roasting, grill the chicken breast until fully cooked and lightly charred, then slice into strips.

  • 5

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

  • 6

    Evenly spread the roasted vegetables and chickpeas over the flatbread, layer the grilled chicken on top, and sprinkle with crumbled feta cheese.

  • 7

    Serve immediately and enjoy the crisp textures and vibrant flavors.

Crispy Roasted Vegetable Flatbread

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

Crispy Roasted Vegetable Flatbread

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Vegetable Flatbread

Enjoy a colorful, savory flatbread topped with garden-fresh roasted vegetables, hearty chickpeas, succulent grilled chicken, and a sprinkle of tangy feta cheese. This versatile dish delivers a delightful combination of textures and flavors that make it perfect for breakfast, lunch, or dinner.

NUTRITION

590kcal
Protein
45g
Fat
16.8g
Carbs
65g

SERVINGS

1 serving

INGREDIENTS

1 medium whole wheat flatbread (~60g)

1 cup mixed roasted bell pepper, zucchini, red onion (~100g)

1/2 cup cooked chickpeas (~85g)

3 oz grilled chicken breast (~85g)

1 oz feta cheese (~28g)

1/2 teaspoon olive oil (~2.3g)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Chop bell peppers, zucchini, and red onion into bite-sized pieces. In a bowl, toss the vegetables with 1/2 teaspoon olive oil and a pinch of salt and pepper.

  • 3

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

  • 4

    While vegetables are roasting, grill the chicken breast until fully cooked and lightly charred, then slice into strips.

  • 5

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

  • 6

    Evenly spread the roasted vegetables and chickpeas over the flatbread, layer the grilled chicken on top, and sprinkle with crumbled feta cheese.

  • 7

    Serve immediately and enjoy the crisp textures and vibrant flavors.