Roasted Vegetable and Herb Flatbread

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

Roasted Vegetable and Herb Flatbread

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable and Herb Flatbread

Enjoy a hearty flatbread topped with tender grilled chicken and an assortment of roasted vegetables, accented with fresh basil and thyme. The crisp flatbread base supports the vibrant medley of red bell pepper, zucchini, and red onion, all lightly roasted in olive oil to bring out their natural sweetness. Every bite offers a blend of smoky, herby flavors perfect for a satisfying meal any time of day.

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NUTRITION

518kcal
Protein
35.8g
Fat
20.6g
Carbs
51.0g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (80g)

3 ounces Grilled Chicken Breast (85g)

1/2 cup diced Red Bell Pepper (75g)

1/2 cup sliced Zucchini (90g)

1/4 medium Red Onion (30g)

1 tablespoon Olive Oil (13.5g)

1 tablespoon Fresh Basil (chopped)

1 teaspoon Fresh Thyme (chopped)

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PREPARATION

  • 1

    Preheat your oven to 400°F (205°C).

  • 2

    Slice the red bell pepper, zucchini, and red onion, then toss them with olive oil, fresh basil, and thyme in a small bowl.

  • 3

    Spread the vegetables in a single layer on a baking sheet and roast for approximately 15-20 minutes until tender and slightly caramelized.

  • 4

    While the vegetables are roasting, prepare your grilled chicken breast by ensuring it is pre-cooked and sliced thinly. Warm if necessary.

  • 5

    Warm the whole wheat flatbread in a skillet or oven for a couple of minutes until it’s soft and pliable.

  • 6

    Assemble the flatbread by spreading the roasted vegetables evenly over the flatbread, then arrange the sliced grilled chicken on top.

  • 7

    Optional: Garnish with additional fresh basil or a light drizzle of extra olive oil before serving.

  • 8

    Serve immediately and enjoy your balanced, flavorful meal.

Roasted Vegetable and Herb Flatbread

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

Roasted Vegetable and Herb Flatbread

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable and Herb Flatbread

Enjoy a hearty flatbread topped with tender grilled chicken and an assortment of roasted vegetables, accented with fresh basil and thyme. The crisp flatbread base supports the vibrant medley of red bell pepper, zucchini, and red onion, all lightly roasted in olive oil to bring out their natural sweetness. Every bite offers a blend of smoky, herby flavors perfect for a satisfying meal any time of day.

NUTRITION

518kcal
Protein
35.8g
Fat
20.6g
Carbs
51.0g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (80g)

3 ounces Grilled Chicken Breast (85g)

1/2 cup diced Red Bell Pepper (75g)

1/2 cup sliced Zucchini (90g)

1/4 medium Red Onion (30g)

1 tablespoon Olive Oil (13.5g)

1 tablespoon Fresh Basil (chopped)

1 teaspoon Fresh Thyme (chopped)

PREPARATION

  • 1

    Preheat your oven to 400°F (205°C).

  • 2

    Slice the red bell pepper, zucchini, and red onion, then toss them with olive oil, fresh basil, and thyme in a small bowl.

  • 3

    Spread the vegetables in a single layer on a baking sheet and roast for approximately 15-20 minutes until tender and slightly caramelized.

  • 4

    While the vegetables are roasting, prepare your grilled chicken breast by ensuring it is pre-cooked and sliced thinly. Warm if necessary.

  • 5

    Warm the whole wheat flatbread in a skillet or oven for a couple of minutes until it’s soft and pliable.

  • 6

    Assemble the flatbread by spreading the roasted vegetables evenly over the flatbread, then arrange the sliced grilled chicken on top.

  • 7

    Optional: Garnish with additional fresh basil or a light drizzle of extra olive oil before serving.

  • 8

    Serve immediately and enjoy your balanced, flavorful meal.