Rustic Roasted Veggie Flatbread

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

Rustic Roasted Veggie Flatbread

YOUR SOLIN GENERATED RECIPE

Rustic Roasted Veggie Flatbread

This rustic flatbread is a vibrant medley of roasted veggies and tender grilled chicken, layered atop a wholesome whole wheat flatbread. Brushed with a hint of olive oil and seasoned with aromatic herbs, every bite delivers a warm, satisfying, and nourishing blend of flavors.

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NUTRITION

457kcal
Protein
44g
Fat
13.5g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 piece Whole Wheat Flatbread

1 cup Mixed Vegetables (Zucchini, Red Bell Pepper, Red Onion, Cherry Tomatoes)

1 tsp Olive Oil

Seasonings (Salt, Pepper, Dried Oregano) to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut the mixed vegetables into bite-sized pieces and toss them with olive oil, salt, pepper, and dried oregano.

  • 3

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

  • 4

    While the vegetables are roasting, season the chicken breast with salt and pepper. Grill the chicken on a preheated grill pan or outdoor grill for about 6-7 minutes per side, or until fully cooked. Slice the chicken into thin strips.

  • 5

    Warm the whole wheat flatbread in a dry skillet or in the oven for a few minutes.

  • 6

    Assemble the flatbread by layering the roasted vegetables followed by the grilled chicken slices. Optionally, drizzle a tiny bit more olive oil and sprinkle extra dried oregano on top for enhanced flavor.

  • 7

    Fold the flatbread, slice it in half, and serve immediately.

Rustic Roasted Veggie Flatbread

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

Rustic Roasted Veggie Flatbread

YOUR SOLIN GENERATED RECIPE

Rustic Roasted Veggie Flatbread

This rustic flatbread is a vibrant medley of roasted veggies and tender grilled chicken, layered atop a wholesome whole wheat flatbread. Brushed with a hint of olive oil and seasoned with aromatic herbs, every bite delivers a warm, satisfying, and nourishing blend of flavors.

NUTRITION

457kcal
Protein
44g
Fat
13.5g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 piece Whole Wheat Flatbread

1 cup Mixed Vegetables (Zucchini, Red Bell Pepper, Red Onion, Cherry Tomatoes)

1 tsp Olive Oil

Seasonings (Salt, Pepper, Dried Oregano) to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut the mixed vegetables into bite-sized pieces and toss them with olive oil, salt, pepper, and dried oregano.

  • 3

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

  • 4

    While the vegetables are roasting, season the chicken breast with salt and pepper. Grill the chicken on a preheated grill pan or outdoor grill for about 6-7 minutes per side, or until fully cooked. Slice the chicken into thin strips.

  • 5

    Warm the whole wheat flatbread in a dry skillet or in the oven for a few minutes.

  • 6

    Assemble the flatbread by layering the roasted vegetables followed by the grilled chicken slices. Optionally, drizzle a tiny bit more olive oil and sprinkle extra dried oregano on top for enhanced flavor.

  • 7

    Fold the flatbread, slice it in half, and serve immediately.