Crispy Herb Roasted Vegetable Flatbread

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

Crispy Herb Roasted Vegetable Flatbread

YOUR SOLIN GENERATED RECIPE

Crispy Herb Roasted Vegetable Flatbread

Enjoy a vibrant medley of roasted vegetables layered atop a crispy whole wheat flatbread, complemented by tender grilled chicken and a hint of tangy goat cheese. Finished with fresh herb accents, this dish balances savory flavors with a satisfying crunch for a delightful meal any time of day.

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NUTRITION

546kcal
Protein
41.8g
Fat
21.3g
Carbs
49.9g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (100g)

3 ounces Grilled Chicken Breast (85g)

1 ounce Goat Cheese (28g)

0.25 cup chopped Red Bell Pepper (30g)

0.25 cup chopped Zucchini (30g)

0.25 cup chopped Red Onion (40g)

0.25 cup sliced Mushrooms (30g)

1 tablespoon Olive Oil

0.5 teaspoon Mixed Dried Herbs

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, combine the chopped red bell pepper, zucchini, red onion, and mushrooms. Drizzle with olive oil and sprinkle with mixed dried herbs, tossing to coat evenly.

  • 3

    Spread the vegetable mixture onto a baking sheet and roast in the oven for 15-20 minutes, until tender and slightly caramelized.

  • 4

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

  • 5

    Warm the whole wheat flatbread in the oven for the last 3-4 minutes of the vegetable roasting time, ensuring it becomes crispy.

  • 6

    Assemble the flatbread by layering the roasted vegetables over it, then top with sliced grilled chicken.

  • 7

    Crumble the goat cheese over the top and serve immediately, enjoying the interplay of crisp textures and savory flavors.

Crispy Herb Roasted Vegetable Flatbread

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

Crispy Herb Roasted Vegetable Flatbread

YOUR SOLIN GENERATED RECIPE

Crispy Herb Roasted Vegetable Flatbread

Enjoy a vibrant medley of roasted vegetables layered atop a crispy whole wheat flatbread, complemented by tender grilled chicken and a hint of tangy goat cheese. Finished with fresh herb accents, this dish balances savory flavors with a satisfying crunch for a delightful meal any time of day.

NUTRITION

546kcal
Protein
41.8g
Fat
21.3g
Carbs
49.9g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (100g)

3 ounces Grilled Chicken Breast (85g)

1 ounce Goat Cheese (28g)

0.25 cup chopped Red Bell Pepper (30g)

0.25 cup chopped Zucchini (30g)

0.25 cup chopped Red Onion (40g)

0.25 cup sliced Mushrooms (30g)

1 tablespoon Olive Oil

0.5 teaspoon Mixed Dried Herbs

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, combine the chopped red bell pepper, zucchini, red onion, and mushrooms. Drizzle with olive oil and sprinkle with mixed dried herbs, tossing to coat evenly.

  • 3

    Spread the vegetable mixture onto a baking sheet and roast in the oven for 15-20 minutes, until tender and slightly caramelized.

  • 4

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

  • 5

    Warm the whole wheat flatbread in the oven for the last 3-4 minutes of the vegetable roasting time, ensuring it becomes crispy.

  • 6

    Assemble the flatbread by layering the roasted vegetables over it, then top with sliced grilled chicken.

  • 7

    Crumble the goat cheese over the top and serve immediately, enjoying the interplay of crisp textures and savory flavors.