Crispy Herb-Roasted Vegetable Flatbread

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

Crispy Herb-Roasted Vegetable Flatbread

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Vegetable Flatbread

A vibrant and satisfying flatbread topped with crispy herb-infused roasted vegetables and tender grilled chicken slices. The combination of warm whole wheat flatbread, savory vegetables, and lean protein makes for a balanced meal ideal for any time of day.

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NUTRITION

430kcal
Protein
39.9g
Fat
10.5g
Carbs
39.4g

SERVINGS

1 serving

INGREDIENTS

100g Grilled Chicken Breast

1 piece Whole Wheat Flatbread (60g)

50g Red Bell Pepper

50g Zucchini

30g Red Onion

50g Mushrooms

1 tsp Extra Virgin Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat oven to 425°F.

  • 2

    Chop red bell pepper, zucchini, red onion, and mushrooms into bite-sized pieces.

  • 3

    Toss the vegetables with extra virgin olive oil, mixed dried herbs, salt, and pepper.

  • 4

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

  • 5

    While the vegetables roast, season the chicken breast with salt and pepper and grill until fully cooked, then slice into strips.

  • 6

    Warm the whole wheat flatbread in a skillet or oven for a couple of minutes until soft and pliable.

  • 7

    Layer the roasted vegetables evenly over the flatbread, then top with grilled chicken strips.

  • 8

    Drizzle a little more olive oil if desired, and add an extra sprinkle of herbs for additional aroma.

  • 9

    Serve immediately and enjoy the blend of crispy vegetables and lean protein on a satisfying flatbread.

Crispy Herb-Roasted Vegetable Flatbread

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

Crispy Herb-Roasted Vegetable Flatbread

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Vegetable Flatbread

A vibrant and satisfying flatbread topped with crispy herb-infused roasted vegetables and tender grilled chicken slices. The combination of warm whole wheat flatbread, savory vegetables, and lean protein makes for a balanced meal ideal for any time of day.

NUTRITION

430kcal
Protein
39.9g
Fat
10.5g
Carbs
39.4g

SERVINGS

1 serving

INGREDIENTS

100g Grilled Chicken Breast

1 piece Whole Wheat Flatbread (60g)

50g Red Bell Pepper

50g Zucchini

30g Red Onion

50g Mushrooms

1 tsp Extra Virgin Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat oven to 425°F.

  • 2

    Chop red bell pepper, zucchini, red onion, and mushrooms into bite-sized pieces.

  • 3

    Toss the vegetables with extra virgin olive oil, mixed dried herbs, salt, and pepper.

  • 4

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

  • 5

    While the vegetables roast, season the chicken breast with salt and pepper and grill until fully cooked, then slice into strips.

  • 6

    Warm the whole wheat flatbread in a skillet or oven for a couple of minutes until soft and pliable.

  • 7

    Layer the roasted vegetables evenly over the flatbread, then top with grilled chicken strips.

  • 8

    Drizzle a little more olive oil if desired, and add an extra sprinkle of herbs for additional aroma.

  • 9

    Serve immediately and enjoy the blend of crispy vegetables and lean protein on a satisfying flatbread.