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

A vibrant, rustic flatbread topped with perfectly roasted red bell pepper, zucchini, and red onion, accompanied by juicy grilled chicken and a sprinkle of tangy feta cheese. Finished with a drizzle of olive oil, this dish delivers a balanced medley of textures and flavors that are both satisfying and nutritious.

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NUTRITION

502kcal
Protein
45.9g
Fat
17g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

1 piece whole wheat flatbread (60g)

4 oz grilled chicken breast (113g)

1 medium red bell pepper (119g)

1/2 medium zucchini (50g)

1/4 medium red onion (25g)

1 tsp olive oil (5g)

1 oz feta cheese (28g)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    Spread the veggies on a baking sheet and roast in the oven for about 15-20 minutes until tender and slightly charred.

  • 4

    While the veggies roast, grill the chicken breast until fully cooked and lightly seasoned; then slice into strips.

  • 5

    Warm the whole wheat flatbread either in the oven or on a skillet for a couple of minutes until just heated.

  • 6

    Layer the roasted veggies onto the flatbread, then top with grilled chicken strips.

  • 7

    Sprinkle crumbled feta cheese over the top and drizzle any remaining olive oil for added flavor.

  • 8

    Serve immediately and enjoy the medley of flavors and textures!

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

A vibrant, rustic flatbread topped with perfectly roasted red bell pepper, zucchini, and red onion, accompanied by juicy grilled chicken and a sprinkle of tangy feta cheese. Finished with a drizzle of olive oil, this dish delivers a balanced medley of textures and flavors that are both satisfying and nutritious.

NUTRITION

502kcal
Protein
45.9g
Fat
17g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

1 piece whole wheat flatbread (60g)

4 oz grilled chicken breast (113g)

1 medium red bell pepper (119g)

1/2 medium zucchini (50g)

1/4 medium red onion (25g)

1 tsp olive oil (5g)

1 oz feta cheese (28g)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    Spread the veggies on a baking sheet and roast in the oven for about 15-20 minutes until tender and slightly charred.

  • 4

    While the veggies roast, grill the chicken breast until fully cooked and lightly seasoned; then slice into strips.

  • 5

    Warm the whole wheat flatbread either in the oven or on a skillet for a couple of minutes until just heated.

  • 6

    Layer the roasted veggies onto the flatbread, then top with grilled chicken strips.

  • 7

    Sprinkle crumbled feta cheese over the top and drizzle any remaining olive oil for added flavor.

  • 8

    Serve immediately and enjoy the medley of flavors and textures!