Crispy Chicken and Roasted Vegetable Flatbread

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

Crispy Chicken and Roasted Vegetable Flatbread

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Roasted Vegetable Flatbread

Enjoy a satisfying blend of crispy, herb-seasoned chicken paired with a rainbow of roasted vegetables, all tucked inside a whole wheat flatbread. This dish delivers a delightful crunch and a burst of flavor in every bite, perfectly suited for a nourishing breakfast, lunch, or dinner.

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NUTRITION

435kcal
Protein
37.4g
Fat
15.5g
Carbs
38.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 piece Whole Wheat Flatbread

½ medium Red Bell Pepper

½ medium Zucchini

2 slices Red Onion

1 tsp Olive Oil

1 oz Feta Cheese

1 tsp Italian Seasoning

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Season the chicken breast with salt, pepper, and Italian seasoning. Place on a lightly oiled baking tray and roast in the oven for 18-20 minutes until fully cooked and crispy on the edges.

  • 3

    While the chicken is roasting, chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with olive oil, a pinch of salt, pepper, and Italian seasoning.

  • 4

    Spread the seasoned vegetables evenly on a separate baking tray and roast in the oven for about 15 minutes until they soften and begin to char slightly.

  • 5

    Warm the whole wheat flatbread on a skillet or in the oven for 2-3 minutes.

  • 6

    Slice the roasted chicken into strips.

  • 7

    Assemble the flatbread by layering the roasted vegetables over it, then top with chicken slices and crumbled feta cheese.

  • 8

    Serve immediately and enjoy the blend of crispy chicken and the robust flavor of roasted vegetables.

Crispy Chicken and Roasted Vegetable Flatbread

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

Crispy Chicken and Roasted Vegetable Flatbread

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Roasted Vegetable Flatbread

Enjoy a satisfying blend of crispy, herb-seasoned chicken paired with a rainbow of roasted vegetables, all tucked inside a whole wheat flatbread. This dish delivers a delightful crunch and a burst of flavor in every bite, perfectly suited for a nourishing breakfast, lunch, or dinner.

NUTRITION

435kcal
Protein
37.4g
Fat
15.5g
Carbs
38.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 piece Whole Wheat Flatbread

½ medium Red Bell Pepper

½ medium Zucchini

2 slices Red Onion

1 tsp Olive Oil

1 oz Feta Cheese

1 tsp Italian Seasoning

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Season the chicken breast with salt, pepper, and Italian seasoning. Place on a lightly oiled baking tray and roast in the oven for 18-20 minutes until fully cooked and crispy on the edges.

  • 3

    While the chicken is roasting, chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with olive oil, a pinch of salt, pepper, and Italian seasoning.

  • 4

    Spread the seasoned vegetables evenly on a separate baking tray and roast in the oven for about 15 minutes until they soften and begin to char slightly.

  • 5

    Warm the whole wheat flatbread on a skillet or in the oven for 2-3 minutes.

  • 6

    Slice the roasted chicken into strips.

  • 7

    Assemble the flatbread by layering the roasted vegetables over it, then top with chicken slices and crumbled feta cheese.

  • 8

    Serve immediately and enjoy the blend of crispy chicken and the robust flavor of roasted vegetables.