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

A vibrant flatbread featuring a crisp whole wheat base layered with a smooth spread of tahini hummus, topped with a colorful medley of oven-roasted vegetables, tender grilled chicken, and finished with a sprinkle of tangy feta. This dish strikes a perfect balance between crispy textures, savory flavors, and a satisfying protein punch for a fulfilling meal any time of the day.

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NUTRITION

566kcal
Protein
43.3g
Fat
22.7g
Carbs
47.4g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (60g)

3 ounces Grilled Chicken Breast

1/4 cup canned Chickpeas (43g)

1 cup Mixed Roasted Vegetables

1/4 cup Feta Cheese (38g)

1 tablespoon Tahini

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the vegetables.

  • 2

    Chop zucchini, red bell pepper, and red onion into bite-sized pieces. Toss them lightly with olive oil, salt, and pepper.

  • 3

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

  • 4

    While the vegetables roast, grill a 3-ounce chicken breast until fully cooked and then slice it into strips.

  • 5

    Lay the whole wheat flatbread on a plate and evenly spread the tahini over its surface.

  • 6

    Layer the roasted vegetables on top of the tahini, then add the grilled chicken slices.

  • 7

    Sprinkle the flatbread with canned chickpeas and crumbled feta cheese.

  • 8

    Optionally, add a drizzle more of tahini or a squeeze of lemon for added brightness, then 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

A vibrant flatbread featuring a crisp whole wheat base layered with a smooth spread of tahini hummus, topped with a colorful medley of oven-roasted vegetables, tender grilled chicken, and finished with a sprinkle of tangy feta. This dish strikes a perfect balance between crispy textures, savory flavors, and a satisfying protein punch for a fulfilling meal any time of the day.

NUTRITION

566kcal
Protein
43.3g
Fat
22.7g
Carbs
47.4g

SERVINGS

1 serving

INGREDIENTS

1 piece Whole Wheat Flatbread (60g)

3 ounces Grilled Chicken Breast

1/4 cup canned Chickpeas (43g)

1 cup Mixed Roasted Vegetables

1/4 cup Feta Cheese (38g)

1 tablespoon Tahini

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the vegetables.

  • 2

    Chop zucchini, red bell pepper, and red onion into bite-sized pieces. Toss them lightly with olive oil, salt, and pepper.

  • 3

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

  • 4

    While the vegetables roast, grill a 3-ounce chicken breast until fully cooked and then slice it into strips.

  • 5

    Lay the whole wheat flatbread on a plate and evenly spread the tahini over its surface.

  • 6

    Layer the roasted vegetables on top of the tahini, then add the grilled chicken slices.

  • 7

    Sprinkle the flatbread with canned chickpeas and crumbled feta cheese.

  • 8

    Optionally, add a drizzle more of tahini or a squeeze of lemon for added brightness, then serve immediately.