Crispy Roasted Vegetable Flatbread

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

Crispy Roasted Vegetable Flatbread

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Vegetable Flatbread

Savor the delightful textures of roasted vegetables and perfectly grilled chicken atop a crispy whole wheat flatbread. This meal balances earthy roasted flavors with a tangy sprinkle of feta, all enhanced by aromatic herbs and a hint of olive oil, making it a wholesome, satisfying option any time of day.

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NUTRITION

558kcal
Protein
40.1g
Fat
18.1g
Carbs
59.7g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (80g)

1.5 cups Mixed Vegetables (150g total of red bell pepper, zucchini, red onion)

1 tablespoon Extra Virgin Olive Oil

3 ounces Grilled Chicken Breast (85g)

1 ounce Crumbled Feta Cheese (28g)

1 teaspoon Dried Oregano

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with olive oil, dried oregano, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the preheated oven for 15-20 minutes until tender and slightly charred.

  • 4

    While the vegetables are roasting, grill the chicken breast until fully cooked (about 6-8 minutes per side) and then slice it into strips.

  • 5

    Warm the whole wheat flatbread in a dry skillet or in the oven for a few minutes to achieve a crispy texture.

  • 6

    Assemble the flatbread by spreading the roasted vegetables evenly, arranging the grilled chicken strips over the top, and sprinkling with crumbled feta cheese.

  • 7

    Finish with a light drizzle of extra olive oil and an extra pinch of salt and pepper if desired. Serve immediately.

Crispy Roasted Vegetable Flatbread

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

Crispy Roasted Vegetable Flatbread

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Vegetable Flatbread

Savor the delightful textures of roasted vegetables and perfectly grilled chicken atop a crispy whole wheat flatbread. This meal balances earthy roasted flavors with a tangy sprinkle of feta, all enhanced by aromatic herbs and a hint of olive oil, making it a wholesome, satisfying option any time of day.

NUTRITION

558kcal
Protein
40.1g
Fat
18.1g
Carbs
59.7g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (80g)

1.5 cups Mixed Vegetables (150g total of red bell pepper, zucchini, red onion)

1 tablespoon Extra Virgin Olive Oil

3 ounces Grilled Chicken Breast (85g)

1 ounce Crumbled Feta Cheese (28g)

1 teaspoon Dried Oregano

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with olive oil, dried oregano, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the preheated oven for 15-20 minutes until tender and slightly charred.

  • 4

    While the vegetables are roasting, grill the chicken breast until fully cooked (about 6-8 minutes per side) and then slice it into strips.

  • 5

    Warm the whole wheat flatbread in a dry skillet or in the oven for a few minutes to achieve a crispy texture.

  • 6

    Assemble the flatbread by spreading the roasted vegetables evenly, arranging the grilled chicken strips over the top, and sprinkling with crumbled feta cheese.

  • 7

    Finish with a light drizzle of extra olive oil and an extra pinch of salt and pepper if desired. Serve immediately.