Herb-Roasted Quinoa Stuffed Eggplant Boats

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

Herb-Roasted Quinoa Stuffed Eggplant Boats

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Quinoa Stuffed Eggplant Boats

Enjoy a hearty and flavorful meal with roasted eggplant boats filled with a savory mix of quinoa, tender chicken, and hearty chickpeas, elevated by fresh feta, zesty lemon, and a medley of aromatic herbs. This dish bursts with vibrant flavors and textures that perfectly balance lean protein, whole grains, and nutrient-rich vegetables.

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NUTRITION

583kcal
Protein
44.1g
Fat
17.9g
Carbs
65.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1/2 cup cooked Quinoa (92g)

1/2 cup cooked Chickpeas (82g)

3 ounces cooked Chicken Breast (85g)

1/4 cup crumbled Feta Cheese (28g)

1 teaspoon Olive Oil (5g)

1/2 Lemon (for zest and juice)

2 tablespoons Fresh Herbs (Parsley & Basil)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the eggplant in half lengthwise and scoop out some of the flesh to create boats, leaving about a 1/2-inch thick border.

  • 3

    Drizzle the eggplant halves with olive oil, season lightly with salt and pepper, and roast in the oven for 20 minutes until softened.

  • 4

    In a bowl, combine the cooked quinoa, chickpeas, and shredded chicken breast. Stir in crumbled feta, lemon zest and juice, and chopped fresh herbs.

  • 5

    Spoon the quinoa mixture into the roasted eggplant halves, packing the filling generously.

  • 6

    Return the stuffed eggplant boats to the oven for an additional 10 minutes to meld the flavors.

  • 7

    Serve warm and garnish with extra herbs as desired.

Herb-Roasted Quinoa Stuffed Eggplant Boats

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

Herb-Roasted Quinoa Stuffed Eggplant Boats

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Quinoa Stuffed Eggplant Boats

Enjoy a hearty and flavorful meal with roasted eggplant boats filled with a savory mix of quinoa, tender chicken, and hearty chickpeas, elevated by fresh feta, zesty lemon, and a medley of aromatic herbs. This dish bursts with vibrant flavors and textures that perfectly balance lean protein, whole grains, and nutrient-rich vegetables.

NUTRITION

583kcal
Protein
44.1g
Fat
17.9g
Carbs
65.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (300g)

1/2 cup cooked Quinoa (92g)

1/2 cup cooked Chickpeas (82g)

3 ounces cooked Chicken Breast (85g)

1/4 cup crumbled Feta Cheese (28g)

1 teaspoon Olive Oil (5g)

1/2 Lemon (for zest and juice)

2 tablespoons Fresh Herbs (Parsley & Basil)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the eggplant in half lengthwise and scoop out some of the flesh to create boats, leaving about a 1/2-inch thick border.

  • 3

    Drizzle the eggplant halves with olive oil, season lightly with salt and pepper, and roast in the oven for 20 minutes until softened.

  • 4

    In a bowl, combine the cooked quinoa, chickpeas, and shredded chicken breast. Stir in crumbled feta, lemon zest and juice, and chopped fresh herbs.

  • 5

    Spoon the quinoa mixture into the roasted eggplant halves, packing the filling generously.

  • 6

    Return the stuffed eggplant boats to the oven for an additional 10 minutes to meld the flavors.

  • 7

    Serve warm and garnish with extra herbs as desired.