Roasted Vegetable Flatbread

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

Roasted Vegetable Flatbread

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Flatbread

Enjoy a vibrant flatbread topped with a medley of roasted vegetables, lean grilled chicken, and tangy feta cheese. This dish offers a delightful blend of textures and flavors – the crispy flatbread base, tender chicken, and caramelized vegetables meld together under a drizzle of olive oil, perfect for breakfast, lunch, or dinner.

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NUTRITION

431kcal
Protein
36.8g
Fat
15.8g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

1 whole wheat flatbread (60g)

3 oz grilled chicken breast (84g)

1 oz feta cheese (28g)

1/2 cup diced red bell pepper (75g)

1/2 cup diced zucchini (65g)

1/4 cup sliced red onion (40g)

1 tsp olive oil (5g)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss diced red bell pepper, zucchini, and sliced red onion with a drizzle of olive oil, salt, and pepper on a baking sheet.

  • 3

    Roast the vegetables in the oven for 15-20 minutes until they are tender and slightly caramelized.

  • 4

    While the vegetables roast, season the chicken breast lightly with salt and pepper, then grill it until fully cooked. Allow it to rest and slice thinly.

  • 5

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

  • 6

    Layer the roasted vegetables evenly on the flatbread, followed by the sliced grilled chicken.

  • 7

    Crumble the feta cheese over the top and finish with an extra drizzle of olive oil if desired.

  • 8

    Serve immediately and enjoy your hearty, flavorful flatbread creation.

Roasted Vegetable Flatbread

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

Roasted Vegetable Flatbread

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Flatbread

Enjoy a vibrant flatbread topped with a medley of roasted vegetables, lean grilled chicken, and tangy feta cheese. This dish offers a delightful blend of textures and flavors – the crispy flatbread base, tender chicken, and caramelized vegetables meld together under a drizzle of olive oil, perfect for breakfast, lunch, or dinner.

NUTRITION

431kcal
Protein
36.8g
Fat
15.8g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

1 whole wheat flatbread (60g)

3 oz grilled chicken breast (84g)

1 oz feta cheese (28g)

1/2 cup diced red bell pepper (75g)

1/2 cup diced zucchini (65g)

1/4 cup sliced red onion (40g)

1 tsp olive oil (5g)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss diced red bell pepper, zucchini, and sliced red onion with a drizzle of olive oil, salt, and pepper on a baking sheet.

  • 3

    Roast the vegetables in the oven for 15-20 minutes until they are tender and slightly caramelized.

  • 4

    While the vegetables roast, season the chicken breast lightly with salt and pepper, then grill it until fully cooked. Allow it to rest and slice thinly.

  • 5

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

  • 6

    Layer the roasted vegetables evenly on the flatbread, followed by the sliced grilled chicken.

  • 7

    Crumble the feta cheese over the top and finish with an extra drizzle of olive oil if desired.

  • 8

    Serve immediately and enjoy your hearty, flavorful flatbread creation.