Herb-Roasted Chicken and Chickpea Bowl with Fresh Vegetables

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

Herb-Roasted Chicken and Chickpea Bowl with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Chickpea Bowl with Fresh Vegetables

Savor a wholesome bowl featuring tender herb-roasted chicken paired with protein-packed chickpeas and a medley of crisp, fresh vegetables. This vibrant dish is lightly dressed with olive oil and zesty lemon juice, creating a balanced and nourishing meal that's perfect for a midday boost.

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NUTRITION

373kcal
Protein
35.8g
Fat
12.6g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1/2 cup Chickpeas

1 cup Mixed Greens

1/2 cup Cherry Tomatoes

1/2 cup Cucumber (sliced)

1/4 medium Red Bell Pepper

1/2 tablespoon Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with your choice of dried herbs, salt, and pepper.

  • 3

    Roast the chicken in the oven for about 20-25 minutes until fully cooked and lightly golden.

  • 4

    While the chicken is cooking, drain and rinse the chickpeas and prepare the vegetables by halving the cherry tomatoes, slicing the cucumber, and quartering the red bell pepper.

  • 5

    In a large bowl, combine the mixed greens, cherry tomatoes, cucumber slices, and red bell pepper.

  • 6

    Once the chicken is cooked, let it rest for a few minutes before slicing it into bite-sized pieces.

  • 7

    Add the sliced chicken and chickpeas to the bowl with the fresh vegetables.

  • 8

    Drizzle olive oil and lemon juice over the bowl, then toss gently to combine all flavors.

  • 9

    Serve immediately and enjoy this vibrant, nutritious bowl.

Herb-Roasted Chicken and Chickpea Bowl with Fresh Vegetables

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

Herb-Roasted Chicken and Chickpea Bowl with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Chickpea Bowl with Fresh Vegetables

Savor a wholesome bowl featuring tender herb-roasted chicken paired with protein-packed chickpeas and a medley of crisp, fresh vegetables. This vibrant dish is lightly dressed with olive oil and zesty lemon juice, creating a balanced and nourishing meal that's perfect for a midday boost.

NUTRITION

373kcal
Protein
35.8g
Fat
12.6g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1/2 cup Chickpeas

1 cup Mixed Greens

1/2 cup Cherry Tomatoes

1/2 cup Cucumber (sliced)

1/4 medium Red Bell Pepper

1/2 tablespoon Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with your choice of dried herbs, salt, and pepper.

  • 3

    Roast the chicken in the oven for about 20-25 minutes until fully cooked and lightly golden.

  • 4

    While the chicken is cooking, drain and rinse the chickpeas and prepare the vegetables by halving the cherry tomatoes, slicing the cucumber, and quartering the red bell pepper.

  • 5

    In a large bowl, combine the mixed greens, cherry tomatoes, cucumber slices, and red bell pepper.

  • 6

    Once the chicken is cooked, let it rest for a few minutes before slicing it into bite-sized pieces.

  • 7

    Add the sliced chicken and chickpeas to the bowl with the fresh vegetables.

  • 8

    Drizzle olive oil and lemon juice over the bowl, then toss gently to combine all flavors.

  • 9

    Serve immediately and enjoy this vibrant, nutritious bowl.