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

Enjoy a delightful flatbread topped with a colorful medley of herb-roasted vegetables, tender grilled chicken, and a drizzle of fresh basil pesto. This dish offers a perfect balance of savory protein and vibrant vegetables on a warm whole wheat flatbread, making it a nourishing meal for any time of the day.

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NUTRITION

511kcal
Protein
41.6g
Fat
14.6g
Carbs
53.2g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (60g)

100 grams Grilled Chicken Breast

1 cup Mixed Roasted Vegetables (150g)

1 tablespoon Basil Pesto

2 tablespoons Fresh Basil Leaves

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PREPARATION

  • 1

    Preheat the oven to 425°F for roasting the vegetables.

  • 2

    Chop bell pepper, zucchini, red onion, and eggplant into bite-sized pieces. Toss them lightly with olive oil, salt, pepper, and your favorite dried herbs.

  • 3

    Spread the vegetables on a baking sheet and roast in the preheated oven for about 20-25 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, grill the chicken breast until thoroughly cooked and lightly charred, then slice into strips.

  • 5

    Warm the whole wheat flatbread on a skillet for a minute on each side or in a low oven.

  • 6

    Spread the basil pesto over the warm flatbread as a base.

  • 7

    Arrange the roasted vegetables and grilled chicken strips on top of the flatbread.

  • 8

    Finish with a garnish of fresh basil leaves. Serve immediately and enjoy.

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

Enjoy a delightful flatbread topped with a colorful medley of herb-roasted vegetables, tender grilled chicken, and a drizzle of fresh basil pesto. This dish offers a perfect balance of savory protein and vibrant vegetables on a warm whole wheat flatbread, making it a nourishing meal for any time of the day.

NUTRITION

511kcal
Protein
41.6g
Fat
14.6g
Carbs
53.2g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (60g)

100 grams Grilled Chicken Breast

1 cup Mixed Roasted Vegetables (150g)

1 tablespoon Basil Pesto

2 tablespoons Fresh Basil Leaves

PREPARATION

  • 1

    Preheat the oven to 425°F for roasting the vegetables.

  • 2

    Chop bell pepper, zucchini, red onion, and eggplant into bite-sized pieces. Toss them lightly with olive oil, salt, pepper, and your favorite dried herbs.

  • 3

    Spread the vegetables on a baking sheet and roast in the preheated oven for about 20-25 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, grill the chicken breast until thoroughly cooked and lightly charred, then slice into strips.

  • 5

    Warm the whole wheat flatbread on a skillet for a minute on each side or in a low oven.

  • 6

    Spread the basil pesto over the warm flatbread as a base.

  • 7

    Arrange the roasted vegetables and grilled chicken strips on top of the flatbread.

  • 8

    Finish with a garnish of fresh basil leaves. Serve immediately and enjoy.