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 and nutritious Roasted Vegetable Flatbread topped with a medley of roasted bell peppers, zucchini, and red onion, complemented by lean grilled chicken, tangy feta, and a dollop of creamy Greek yogurt. This versatile meal balances robust flavors with a satisfying texture, perfect for breakfast, lunch, or dinner.

Try 3 days free, then $12.99 / mo.

NUTRITION

525kcal
Protein
44.1g
Fat
16.3g
Carbs
52.4g

SERVINGS

1 serving

INGREDIENTS

1 whole wheat flatbread (100g)

1/2 cup mixed bell peppers (75g)

1/2 cup zucchini (90g)

1/4 small red onion (25g)

3 ounces grilled chicken breast (85g)

1 ounce feta cheese (28g)

1/4 cup nonfat Greek yogurt (62g)

1 teaspoon olive oil (5g)

1/2 teaspoon dried oregano

Salt and pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the bell peppers, zucchini, and red onion in olive oil, dried oregano, salt, and pepper. Spread evenly on a baking sheet.

  • 3

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

  • 4

    While the vegetables roast, grill the chicken breast until fully cooked and slice into strips.

  • 5

    Warm the whole wheat flatbread in the oven for the last 3-5 minutes of the vegetable roasting time.

  • 6

    Spread a thin layer of nonfat Greek yogurt on the warm flatbread.

  • 7

    Layer the roasted vegetables and grilled chicken on the flatbread. Sprinkle crumbled feta cheese on top.

  • 8

    Finish with an extra drizzle of olive oil and an optional pinch of salt and pepper to enhance flavor before serving.

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 and nutritious Roasted Vegetable Flatbread topped with a medley of roasted bell peppers, zucchini, and red onion, complemented by lean grilled chicken, tangy feta, and a dollop of creamy Greek yogurt. This versatile meal balances robust flavors with a satisfying texture, perfect for breakfast, lunch, or dinner.

NUTRITION

525kcal
Protein
44.1g
Fat
16.3g
Carbs
52.4g

SERVINGS

1 serving

INGREDIENTS

1 whole wheat flatbread (100g)

1/2 cup mixed bell peppers (75g)

1/2 cup zucchini (90g)

1/4 small red onion (25g)

3 ounces grilled chicken breast (85g)

1 ounce feta cheese (28g)

1/4 cup nonfat Greek yogurt (62g)

1 teaspoon olive oil (5g)

1/2 teaspoon dried oregano

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the bell peppers, zucchini, and red onion in olive oil, dried oregano, salt, and pepper. Spread evenly on a baking sheet.

  • 3

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

  • 4

    While the vegetables roast, grill the chicken breast until fully cooked and slice into strips.

  • 5

    Warm the whole wheat flatbread in the oven for the last 3-5 minutes of the vegetable roasting time.

  • 6

    Spread a thin layer of nonfat Greek yogurt on the warm flatbread.

  • 7

    Layer the roasted vegetables and grilled chicken on the flatbread. Sprinkle crumbled feta cheese on top.

  • 8

    Finish with an extra drizzle of olive oil and an optional pinch of salt and pepper to enhance flavor before serving.