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 this vibrant flatbread topped with a medley of crispy roasted vegetables, lean grilled chicken, and a sprinkle of crumbled feta. This dish delivers both satisfying crunch and rich flavor, making it perfect for any meal of the day.

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NUTRITION

411kcal
Protein
36.6g
Fat
14.5g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (60g)

3 ounces Grilled Chicken Breast (85g each ounce)

0.5 cup sliced Red Bell Pepper (75g)

0.5 cup sliced Zucchini (65g)

0.25 cup sliced Red Onion (40g)

1 teaspoon Extra Virgin Olive Oil (4.5g)

1 ounce Crumbled Feta Cheese (28g)

2 tablespoons Fresh Basil Leaves (4g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    On a baking sheet, toss the sliced red bell pepper, zucchini, and red onion with olive oil, salt, and pepper. Roast in the oven for 12-15 minutes or until tender and slightly caramelized.

  • 3

    While the vegetables roast, grill the chicken breast until fully cooked and then slice it into strips.

  • 4

    Warm the whole wheat flatbread in a dry skillet or in the oven for a couple of minutes until slightly crispy.

  • 5

    Assemble the flatbread by layering the roasted vegetables evenly over it.

  • 6

    Top with sliced grilled chicken and sprinkle crumbled feta cheese and chopped basil over the top.

  • 7

    Season with additional salt and pepper if desired, slice, and 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 this vibrant flatbread topped with a medley of crispy roasted vegetables, lean grilled chicken, and a sprinkle of crumbled feta. This dish delivers both satisfying crunch and rich flavor, making it perfect for any meal of the day.

NUTRITION

411kcal
Protein
36.6g
Fat
14.5g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (60g)

3 ounces Grilled Chicken Breast (85g each ounce)

0.5 cup sliced Red Bell Pepper (75g)

0.5 cup sliced Zucchini (65g)

0.25 cup sliced Red Onion (40g)

1 teaspoon Extra Virgin Olive Oil (4.5g)

1 ounce Crumbled Feta Cheese (28g)

2 tablespoons Fresh Basil Leaves (4g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    On a baking sheet, toss the sliced red bell pepper, zucchini, and red onion with olive oil, salt, and pepper. Roast in the oven for 12-15 minutes or until tender and slightly caramelized.

  • 3

    While the vegetables roast, grill the chicken breast until fully cooked and then slice it into strips.

  • 4

    Warm the whole wheat flatbread in a dry skillet or in the oven for a couple of minutes until slightly crispy.

  • 5

    Assemble the flatbread by layering the roasted vegetables evenly over it.

  • 6

    Top with sliced grilled chicken and sprinkle crumbled feta cheese and chopped basil over the top.

  • 7

    Season with additional salt and pepper if desired, slice, and serve immediately.