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

Enjoy a vibrant medley of roasted vegetables layered atop a crisp whole wheat flatbread, finished with succulent grilled chicken and a light drizzle of olive oil. This dish offers a satisfying balance of textures and flavors—a perfect option for a wholesome breakfast, lunch, or dinner that delights the senses.

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NUTRITION

393kcal
Protein
34g
Fat
10g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (60g)

3 ounces Grilled Chicken Breast (85g)

1 medium Mixed Bell Peppers (120g)

1 medium Zucchini (196g)

1 small Red Onion (70g)

1 teaspoon Extra Virgin Olive Oil (4.5g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the bell pepper, zucchini, and red onion into thin strips. Toss with olive oil, salt, and pepper.

  • 3

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

  • 4

    While the vegetables roast, season the chicken breast with salt and pepper and grill over medium heat until fully cooked, about 6-7 minutes per side. Once cooked, slice into strips.

  • 5

    Warm the whole wheat flatbread in a dry skillet or in the oven for a few minutes until it becomes crispy around the edges.

  • 6

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

  • 7

    Finish with an extra drizzle of olive oil and a sprinkle of salt and pepper if desired.

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

Enjoy a vibrant medley of roasted vegetables layered atop a crisp whole wheat flatbread, finished with succulent grilled chicken and a light drizzle of olive oil. This dish offers a satisfying balance of textures and flavors—a perfect option for a wholesome breakfast, lunch, or dinner that delights the senses.

NUTRITION

393kcal
Protein
34g
Fat
10g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (60g)

3 ounces Grilled Chicken Breast (85g)

1 medium Mixed Bell Peppers (120g)

1 medium Zucchini (196g)

1 small Red Onion (70g)

1 teaspoon Extra Virgin Olive Oil (4.5g)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the bell pepper, zucchini, and red onion into thin strips. Toss with olive oil, salt, and pepper.

  • 3

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

  • 4

    While the vegetables roast, season the chicken breast with salt and pepper and grill over medium heat until fully cooked, about 6-7 minutes per side. Once cooked, slice into strips.

  • 5

    Warm the whole wheat flatbread in a dry skillet or in the oven for a few minutes until it becomes crispy around the edges.

  • 6

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

  • 7

    Finish with an extra drizzle of olive oil and a sprinkle of salt and pepper if desired.