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 the perfect blend of crispy, seasoned chicken paired with a colorful medley of roasted vegetables atop a warm whole wheat flatbread. This dish bursts with savory flavors and hearty textures, making it an ideal option for a satisfying meal any time of day without compromising your nutritional goals.

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NUTRITION

402kcal
Protein
41.9g
Fat
11.9g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 Whole Wheat Flatbread

0.5 cup Red Bell Pepper (sliced)

0.5 cup Zucchini (sliced)

0.25 cup Red Onion (sliced)

1 tsp Olive Oil

1 tsp Mixed Italian Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Slice the red bell pepper, zucchini, and red onion into thin pieces. Toss them in a bowl with olive oil, mixed Italian herbs, salt, and pepper.

  • 3

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

  • 4

    Meanwhile, season the chicken breast with salt, pepper, and additional Italian herbs if desired. Pan-sear the chicken over medium-high heat until the exterior is crispy and the internal temperature reaches 165°F (74°C), about 5-7 minutes per side.

  • 5

    Once cooked, slice the crispy chicken into strips.

  • 6

    Warm the whole wheat flatbread briefly in a pan or oven.

  • 7

    Assemble the flatbread by layering the roasted vegetables and sliced chicken on top, then drizzle with any remaining juices from the roasted vegetables.

  • 8

    Serve immediately and enjoy your balanced, flavorful meal.

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 the perfect blend of crispy, seasoned chicken paired with a colorful medley of roasted vegetables atop a warm whole wheat flatbread. This dish bursts with savory flavors and hearty textures, making it an ideal option for a satisfying meal any time of day without compromising your nutritional goals.

NUTRITION

402kcal
Protein
41.9g
Fat
11.9g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 Whole Wheat Flatbread

0.5 cup Red Bell Pepper (sliced)

0.5 cup Zucchini (sliced)

0.25 cup Red Onion (sliced)

1 tsp Olive Oil

1 tsp Mixed Italian Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Slice the red bell pepper, zucchini, and red onion into thin pieces. Toss them in a bowl with olive oil, mixed Italian herbs, salt, and pepper.

  • 3

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

  • 4

    Meanwhile, season the chicken breast with salt, pepper, and additional Italian herbs if desired. Pan-sear the chicken over medium-high heat until the exterior is crispy and the internal temperature reaches 165°F (74°C), about 5-7 minutes per side.

  • 5

    Once cooked, slice the crispy chicken into strips.

  • 6

    Warm the whole wheat flatbread briefly in a pan or oven.

  • 7

    Assemble the flatbread by layering the roasted vegetables and sliced chicken on top, then drizzle with any remaining juices from the roasted vegetables.

  • 8

    Serve immediately and enjoy your balanced, flavorful meal.