YOUR SOLIN GENERATED RECIPE
Herb-Grilled Chicken Quinoa Bowl with Crispy Chickpeas
Enjoy a vibrant bowl featuring perfectly herb-marinated grilled chicken paired with fluffy quinoa and crunchy, crispy chickpeas. Bright notes of lemon and fresh herbs elevate the dish into a wholesome, satisfying meal that's as nourishing as it is flavorful.
INGREDIENTS
4 oz Chicken Breast
1/2 tbsp Extra Virgin Olive Oil
1/2 cup cooked Quinoa
1/2 cup canned Chickpeas, drained
1 tbsp Lemon Juice
1 tsp Fresh Rosemary
1 clove Garlic
Salt & Pepper to taste
PREPARATION
Combine the chicken breast with 1/2 tablespoon olive oil, lemon juice, minced garlic, fresh rosemary, salt, and pepper in a bowl. Allow it to marinate for at least 15 minutes.
Preheat your grill or grill pan over medium-high heat.
Grill the chicken breast for about 6-7 minutes per side or until fully cooked and lightly charred. Once done, let it rest for a few minutes before slicing.
Meanwhile, prepare the crispy chickpeas by patting them dry and tossing with a pinch of salt, pepper, and a drizzle of olive oil. Roast them in a preheated oven at 400°F for 20 minutes or until crispy, stirring halfway through.
Assemble the bowl by placing 1/2 cup of cooked quinoa as the base. Top with sliced grilled chicken and roasted crispy chickpeas.
Finish with an extra drizzle of lemon juice and a sprinkle of fresh rosemary if desired. Serve immediately and enjoy!