Roasted Chickpea Quinoa Power Bowl with Mediterranean Vegetables

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

Roasted Chickpea Quinoa Power Bowl with Mediterranean Vegetables

YOUR SOLIN GENERATED RECIPE

Roasted Chickpea Quinoa Power Bowl with Mediterranean Vegetables

Enjoy a vibrant power bowl bursting with Mediterranean flavors. Warm quinoa, roasted chickpeas, and a colorful medley of bell peppers, zucchini, and cherry tomatoes are tossed with crumbled feta and a light olive oil drizzle. Topped with succulent grilled chicken breast for an extra protein punch, this bowl is a satisfying, nutrient-dense meal perfect for any time of day.

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NUTRITION

548kcal
Protein
47g
Fat
16.3g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Quinoa (92g)

1/2 cup roasted Chickpeas (82g)

1 cup mixed Mediterranean Vegetables (150g)

1/8 cup crumbled Feta Cheese (28g)

1 tsp Extra Virgin Olive Oil (4.5g)

3 ounces grilled Chicken Breast (85g)

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PREPARATION

  • 1

    Preheat your oven to 400°F and prepare a baking sheet lined with parchment paper.

  • 2

    Rinse and drain the chickpeas. Toss them lightly with a drizzle of olive oil, salt, and your favorite spices (such as paprika, cumin, and garlic powder). Roast in the oven for 20-25 minutes until crisp.

  • 3

    While the chickpeas roast, cook the quinoa according to package instructions. Fluff with a fork once done.

  • 4

    Dice the bell peppers, zucchini, and halve the cherry tomatoes. If desired, lightly sauté the vegetables in a non-stick pan for 3-4 minutes to enhance their flavor, or leave them raw for a crisp texture.

  • 5

    Grill the chicken breast seasoned with a pinch of salt and pepper until fully cooked and juices run clear. Slice it into strips.

  • 6

    Assemble the bowl starting with a base of quinoa. Top with roasted chickpeas and mixed vegetables, then add the sliced chicken breast.

  • 7

    Finish by sprinkling the crumbled feta cheese over the bowl and drizzling the extra virgin olive oil on top.

  • 8

    Mix gently before serving to combine the flavors. Enjoy your nutrient-packed Mediterranean power bowl!

Roasted Chickpea Quinoa Power Bowl with Mediterranean Vegetables

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

Roasted Chickpea Quinoa Power Bowl with Mediterranean Vegetables

YOUR SOLIN GENERATED RECIPE

Roasted Chickpea Quinoa Power Bowl with Mediterranean Vegetables

Enjoy a vibrant power bowl bursting with Mediterranean flavors. Warm quinoa, roasted chickpeas, and a colorful medley of bell peppers, zucchini, and cherry tomatoes are tossed with crumbled feta and a light olive oil drizzle. Topped with succulent grilled chicken breast for an extra protein punch, this bowl is a satisfying, nutrient-dense meal perfect for any time of day.

NUTRITION

548kcal
Protein
47g
Fat
16.3g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Quinoa (92g)

1/2 cup roasted Chickpeas (82g)

1 cup mixed Mediterranean Vegetables (150g)

1/8 cup crumbled Feta Cheese (28g)

1 tsp Extra Virgin Olive Oil (4.5g)

3 ounces grilled Chicken Breast (85g)

PREPARATION

  • 1

    Preheat your oven to 400°F and prepare a baking sheet lined with parchment paper.

  • 2

    Rinse and drain the chickpeas. Toss them lightly with a drizzle of olive oil, salt, and your favorite spices (such as paprika, cumin, and garlic powder). Roast in the oven for 20-25 minutes until crisp.

  • 3

    While the chickpeas roast, cook the quinoa according to package instructions. Fluff with a fork once done.

  • 4

    Dice the bell peppers, zucchini, and halve the cherry tomatoes. If desired, lightly sauté the vegetables in a non-stick pan for 3-4 minutes to enhance their flavor, or leave them raw for a crisp texture.

  • 5

    Grill the chicken breast seasoned with a pinch of salt and pepper until fully cooked and juices run clear. Slice it into strips.

  • 6

    Assemble the bowl starting with a base of quinoa. Top with roasted chickpeas and mixed vegetables, then add the sliced chicken breast.

  • 7

    Finish by sprinkling the crumbled feta cheese over the bowl and drizzling the extra virgin olive oil on top.

  • 8

    Mix gently before serving to combine the flavors. Enjoy your nutrient-packed Mediterranean power bowl!