Herb-Roasted Vegetable Flatbread

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

Herb-Roasted Vegetable Flatbread

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Flatbread

Savor the delightful mix of tender grilled chicken, vibrant herb-roasted vegetables, and tangy feta crumbles layered atop a warm whole wheat flatbread. This dish combines savory flavors, a hint of fresh basil, and a drizzle of olive oil to create an appealing blend of textures and aromas, perfect for a balanced breakfast, lunch, or dinner.

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NUTRITION

518kcal
Protein
40.6g
Fat
18.8g
Carbs
45.7g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (70g)

3 ounces Grilled Chicken Breast (85g)

1/4 cup Crumbled Feta Cheese (38g)

1/2 medium Red Bell Pepper (75g)

1/2 medium Zucchini (60g)

1/4 medium Red Onion (25g)

1 teaspoon Olive Oil (4.5g)

1 tablespoon Fresh Basil, chopped

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PREPARATION

  • 1

    Preheat your oven to 400°F to roast the vegetables.

  • 2

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

  • 3

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

  • 4

    Meanwhile, grill the chicken breast until fully cooked and then slice into thin strips.

  • 5

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

  • 6

    Assemble the flatbread by layering the roasted vegetables, grilled chicken slices, and crumbled feta cheese on top.

  • 7

    Finish with an extra sprinkle of fresh basil and a light drizzle of olive oil if desired. Serve immediately.

Herb-Roasted Vegetable Flatbread

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

Herb-Roasted Vegetable Flatbread

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Flatbread

Savor the delightful mix of tender grilled chicken, vibrant herb-roasted vegetables, and tangy feta crumbles layered atop a warm whole wheat flatbread. This dish combines savory flavors, a hint of fresh basil, and a drizzle of olive oil to create an appealing blend of textures and aromas, perfect for a balanced breakfast, lunch, or dinner.

NUTRITION

518kcal
Protein
40.6g
Fat
18.8g
Carbs
45.7g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (70g)

3 ounces Grilled Chicken Breast (85g)

1/4 cup Crumbled Feta Cheese (38g)

1/2 medium Red Bell Pepper (75g)

1/2 medium Zucchini (60g)

1/4 medium Red Onion (25g)

1 teaspoon Olive Oil (4.5g)

1 tablespoon Fresh Basil, chopped

PREPARATION

  • 1

    Preheat your oven to 400°F to roast the vegetables.

  • 2

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

  • 3

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

  • 4

    Meanwhile, grill the chicken breast until fully cooked and then slice into thin strips.

  • 5

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

  • 6

    Assemble the flatbread by layering the roasted vegetables, grilled chicken slices, and crumbled feta cheese on top.

  • 7

    Finish with an extra sprinkle of fresh basil and a light drizzle of olive oil if desired. Serve immediately.