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

Enjoy a vibrant bowl featuring tender herb-roasted chicken paired with protein-packed chickpeas and an array of crisp, fresh vegetables. This wholesome dish is accented by a zesty lemon-garlic dressing that brings brightness and depth to each bite.

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NUTRITION

451kcal
Protein
46.2g
Fat
11.4g
Carbs
42.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Chickpeas

2 cups Spinach

1 cup Cherry Tomatoes

1 cup Cucumber

1 medium Red Bell Pepper

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

2 sprigs Fresh Rosemary

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine olive oil, lemon juice, minced garlic, and chopped rosemary to create the marinade.

  • 3

    Place the chicken breast on a baking sheet and brush generously with the marinade, making sure to coat both sides evenly.

  • 4

    Roast the chicken in the oven for 20-25 minutes or until cooked through and juices run clear.

  • 5

    While the chicken is roasting, rinse the chickpeas and pat dry.

  • 6

    Prepare the fresh vegetables by halving the cherry tomatoes, dicing the cucumber, and slicing the red bell pepper. Toss them together with the spinach in a large bowl.

  • 7

    Once the chicken is done, slice it into strips and add to the vegetable bowl along with the chickpeas.

  • 8

    Drizzle a bit more of the lemon-garlic dressing over the bowl if desired, toss gently, and serve immediately.

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

Enjoy a vibrant bowl featuring tender herb-roasted chicken paired with protein-packed chickpeas and an array of crisp, fresh vegetables. This wholesome dish is accented by a zesty lemon-garlic dressing that brings brightness and depth to each bite.

NUTRITION

451kcal
Protein
46.2g
Fat
11.4g
Carbs
42.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Chickpeas

2 cups Spinach

1 cup Cherry Tomatoes

1 cup Cucumber

1 medium Red Bell Pepper

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

2 sprigs Fresh Rosemary

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine olive oil, lemon juice, minced garlic, and chopped rosemary to create the marinade.

  • 3

    Place the chicken breast on a baking sheet and brush generously with the marinade, making sure to coat both sides evenly.

  • 4

    Roast the chicken in the oven for 20-25 minutes or until cooked through and juices run clear.

  • 5

    While the chicken is roasting, rinse the chickpeas and pat dry.

  • 6

    Prepare the fresh vegetables by halving the cherry tomatoes, dicing the cucumber, and slicing the red bell pepper. Toss them together with the spinach in a large bowl.

  • 7

    Once the chicken is done, slice it into strips and add to the vegetable bowl along with the chickpeas.

  • 8

    Drizzle a bit more of the lemon-garlic dressing over the bowl if desired, toss gently, and serve immediately.