Fresh Herb-Roasted Chickpea Bowl with Lemon Tahini Drizzle

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

Fresh Herb-Roasted Chickpea Bowl with Lemon Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Fresh Herb-Roasted Chickpea Bowl with Lemon Tahini Drizzle

Savor a vibrant bowl featuring tender grilled chicken paired with roasted chickpeas, fluffy quinoa, crisp spinach, and juicy cherry tomatoes. Finished with creamy avocado and a zesty lemon tahini drizzle, this dish bursts with fresh herbs and a delightful blend of textures and flavors perfect for a light yet satisfying meal.

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NUTRITION

569kcal
Protein
42.7g
Fat
22.5g
Carbs
55.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

1/2 cup Canned Chickpeas (drained)

1/2 cup Cooked Quinoa

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

1/4 medium Avocado

1 tbsp Tahini

1 tbsp Fresh Lemon Juice

2 tbsp Mixed Fresh Herbs

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PREPARATION

  • 1

    Preheat your oven to 400°F. On a baking sheet, spread the drained chickpeas and toss with a pinch of salt, pepper, and chopped fresh herbs if desired. Roast for 20 minutes until slightly crispy.

  • 2

    While the chickpeas are roasting, cook the quinoa according to package instructions and grill the chicken breast until fully cooked; let it rest before slicing into strips.

  • 3

    In a small bowl, whisk together tahini, fresh lemon juice, and a splash of water to create a smooth drizzle.

  • 4

    Assemble the bowl by layering a bed of fresh spinach, adding the cooked quinoa, roasted chickpeas, and sliced chicken. Top with halved cherry tomatoes and diced avocado.

  • 5

    Finish with the lemon tahini drizzle and garnish with additional fresh herbs. Serve immediately.

Fresh Herb-Roasted Chickpea Bowl with Lemon Tahini Drizzle

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

Fresh Herb-Roasted Chickpea Bowl with Lemon Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Fresh Herb-Roasted Chickpea Bowl with Lemon Tahini Drizzle

Savor a vibrant bowl featuring tender grilled chicken paired with roasted chickpeas, fluffy quinoa, crisp spinach, and juicy cherry tomatoes. Finished with creamy avocado and a zesty lemon tahini drizzle, this dish bursts with fresh herbs and a delightful blend of textures and flavors perfect for a light yet satisfying meal.

NUTRITION

569kcal
Protein
42.7g
Fat
22.5g
Carbs
55.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

1/2 cup Canned Chickpeas (drained)

1/2 cup Cooked Quinoa

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

1/4 medium Avocado

1 tbsp Tahini

1 tbsp Fresh Lemon Juice

2 tbsp Mixed Fresh Herbs

PREPARATION

  • 1

    Preheat your oven to 400°F. On a baking sheet, spread the drained chickpeas and toss with a pinch of salt, pepper, and chopped fresh herbs if desired. Roast for 20 minutes until slightly crispy.

  • 2

    While the chickpeas are roasting, cook the quinoa according to package instructions and grill the chicken breast until fully cooked; let it rest before slicing into strips.

  • 3

    In a small bowl, whisk together tahini, fresh lemon juice, and a splash of water to create a smooth drizzle.

  • 4

    Assemble the bowl by layering a bed of fresh spinach, adding the cooked quinoa, roasted chickpeas, and sliced chicken. Top with halved cherry tomatoes and diced avocado.

  • 5

    Finish with the lemon tahini drizzle and garnish with additional fresh herbs. Serve immediately.