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

Delight in these vibrant, herb-infused eggplant boats filled with a hearty mixture of quinoa, chickpeas, fresh tomatoes, spinach, crumbled feta, and succulent grilled chicken. This dish is a perfect balance of flavors and textures, offering a savory, satisfying experience that is as nutritious as it is delicious.

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NUTRITION

464kcal
Protein
40.3g
Fat
9.1g
Carbs
57.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (200g)

1/2 cup Cooked Quinoa (93g)

1/2 cup Chickpeas (82g)

1/4 cup Diced Tomatoes (40g)

1/4 cup Fresh Spinach (7g)

1 tbsp Feta Cheese (15g)

3 oz Grilled Chicken Breast (85g)

Herbs & Garlic (10g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the medium eggplant in half lengthwise and scoop out some of the flesh to create a boat, leaving about a 1/2-inch thick shell.

  • 2

    Drizzle the eggplant halves lightly with olive oil (optional if within dietary preferences) and season with salt and pepper. Roast in the oven for 20-25 minutes, or until tender.

  • 3

    While the eggplant roasts, prepare the filling: In a bowl, combine the cooked quinoa, drained chickpeas, diced tomatoes, and fresh spinach.

  • 4

    Dice or shred the roasted grilled chicken breast and add it to the filling along with the crumbled feta cheese.

  • 5

    Finely chop fresh herbs and garlic and mix them into the filling for an added burst of flavor.

  • 6

    Once the eggplant halves are tender, remove them from the oven and spoon the quinoa-chicken mixture generously into each boat.

  • 7

    Return the stuffed eggplants to the oven for an additional 5-7 minutes to meld the flavors.

  • 8

    Serve warm, garnished with additional fresh herbs if 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

Delight in these vibrant, herb-infused eggplant boats filled with a hearty mixture of quinoa, chickpeas, fresh tomatoes, spinach, crumbled feta, and succulent grilled chicken. This dish is a perfect balance of flavors and textures, offering a savory, satisfying experience that is as nutritious as it is delicious.

NUTRITION

464kcal
Protein
40.3g
Fat
9.1g
Carbs
57.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (200g)

1/2 cup Cooked Quinoa (93g)

1/2 cup Chickpeas (82g)

1/4 cup Diced Tomatoes (40g)

1/4 cup Fresh Spinach (7g)

1 tbsp Feta Cheese (15g)

3 oz Grilled Chicken Breast (85g)

Herbs & Garlic (10g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Slice the medium eggplant in half lengthwise and scoop out some of the flesh to create a boat, leaving about a 1/2-inch thick shell.

  • 2

    Drizzle the eggplant halves lightly with olive oil (optional if within dietary preferences) and season with salt and pepper. Roast in the oven for 20-25 minutes, or until tender.

  • 3

    While the eggplant roasts, prepare the filling: In a bowl, combine the cooked quinoa, drained chickpeas, diced tomatoes, and fresh spinach.

  • 4

    Dice or shred the roasted grilled chicken breast and add it to the filling along with the crumbled feta cheese.

  • 5

    Finely chop fresh herbs and garlic and mix them into the filling for an added burst of flavor.

  • 6

    Once the eggplant halves are tender, remove them from the oven and spoon the quinoa-chicken mixture generously into each boat.

  • 7

    Return the stuffed eggplants to the oven for an additional 5-7 minutes to meld the flavors.

  • 8

    Serve warm, garnished with additional fresh herbs if desired.