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 vibrant flatbread loaded with grilled chicken, roasted mixed vegetables, white beans, and a sprinkle of feta cheese. This crisp, savory dish boasts a delightful mix of textures and flavors that make it perfect for breakfast, lunch, or dinner.

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NUTRITION

524kcal
Protein
43.2g
Fat
11.7g
Carbs
56g

SERVINGS

1 serving

INGREDIENTS

1 Whole Wheat Flatbread (60g)

3 ounces Grilled Chicken Breast (85g)

1/4 cup Red Bell Pepper (38g)

1/4 cup Zucchini (35g)

1/4 cup Red Onion (40g)

1/2 cup White Beans (130g)

1 oz Crumbled Feta Cheese (28g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). On a baking sheet, toss the red bell pepper, zucchini, and red onion with a light drizzle of olive oil, salt, and pepper. Roast for about 15-20 minutes until tender and slightly charred.

  • 2

    While the vegetables roast, season the chicken breast with your preferred spices and grill it over medium heat until fully cooked, about 5-6 minutes per side. Once cooked, slice the chicken into thin strips.

  • 3

    Warm the whole wheat flatbread in a dry pan or in the oven for a couple of minutes to soften it up.

  • 4

    Spread the white beans evenly over the flatbread as a creamy base. Layer the roasted vegetables on top, then add the grilled chicken slices.

  • 5

    Finish by sprinkling crumbled feta cheese over the entire flatbread. Serve immediately and enjoy your crispy roasted vegetable and chicken flatbread.

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 vibrant flatbread loaded with grilled chicken, roasted mixed vegetables, white beans, and a sprinkle of feta cheese. This crisp, savory dish boasts a delightful mix of textures and flavors that make it perfect for breakfast, lunch, or dinner.

NUTRITION

524kcal
Protein
43.2g
Fat
11.7g
Carbs
56g

SERVINGS

1 serving

INGREDIENTS

1 Whole Wheat Flatbread (60g)

3 ounces Grilled Chicken Breast (85g)

1/4 cup Red Bell Pepper (38g)

1/4 cup Zucchini (35g)

1/4 cup Red Onion (40g)

1/2 cup White Beans (130g)

1 oz Crumbled Feta Cheese (28g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). On a baking sheet, toss the red bell pepper, zucchini, and red onion with a light drizzle of olive oil, salt, and pepper. Roast for about 15-20 minutes until tender and slightly charred.

  • 2

    While the vegetables roast, season the chicken breast with your preferred spices and grill it over medium heat until fully cooked, about 5-6 minutes per side. Once cooked, slice the chicken into thin strips.

  • 3

    Warm the whole wheat flatbread in a dry pan or in the oven for a couple of minutes to soften it up.

  • 4

    Spread the white beans evenly over the flatbread as a creamy base. Layer the roasted vegetables on top, then add the grilled chicken slices.

  • 5

    Finish by sprinkling crumbled feta cheese over the entire flatbread. Serve immediately and enjoy your crispy roasted vegetable and chicken flatbread.