Name: Chicken and Roasted Vegetable Pitta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken breast; 0.5 cup Red bell pepper; 0.5 cup Zucchini; 0.25 cup Red onion; 1 tsp Olive oil; 1 large Whole wheat pitta; 2 tbsp Greek yogurt; 0.5 tsp Dried oregano; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Lemon juice

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

YOUR SOLIN GENERATED RECIPE

Chicken and Roasted Vegetable Pitta

Roasted chicken breast and charred Mediterranean vegetables stuffed into a warm whole wheat pitta with a zesty yogurt drizzle.

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NUTRITION

Protein

51.1g

Fat

12.0g

Carbs

44.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

0.5 cup Red bell pepper

0.5 cup Zucchini

0.25 cup Red onion

1 tsp Olive oil

1 large Whole wheat pitta

2 tbsp Greek yogurt

0.5 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Dice the chicken breast, bell pepper, zucchini, and red onion into bite-sized pieces.
3
Place the chicken and vegetables on the baking sheet, drizzle with olive oil, and season with oregano, garlic powder, salt, and pepper.
4
Toss everything together until evenly coated, then spread out in a single layer.
5
Roast for 18-20 minutes, or until the chicken is cooked through and the vegetables are slightly charred.
6
While the filling roasts, whisk together the Greek yogurt and lemon juice in a small bowl.
7
Slightly warm the pitta bread in the oven for the last 2 minutes of cooking.
8
Slice the pitta in half, stuff with the roasted chicken and vegetable mixture, and finish with a drizzle of the lemon-yogurt sauce.