YOUR SOLIN GENERATED RECIPE
Roasted Chickpea Mediterranean Bowl with Fresh Herbs
Enjoy a vibrant Mediterranean bowl featuring tender grilled chicken paired with crispy roasted chickpeas, fresh tomatoes, crisp cucumbers, and zesty red onions, all tossed in a light lemon-olive oil dressing and garnished with fragrant parsley. This wholesome bowl balances savory protein with refreshing veggies, perfect for any meal of the day.
INGREDIENTS
3 ounces Chicken Breast
1 cup Roasted Chickpeas
1/2 cup chopped Cucumber
1 medium diced Tomato
1/4 medium sliced Red Onion
2 tbsp chopped Fresh Parsley
Juice of 1/2 Lemon
1 tsp Olive Oil
Salt, Pepper & Garlic Powder to taste
PREPARATION
Preheat your oven to 400°F if you need to roast chickpeas. Toss canned or pre-cooked chickpeas with a drizzle of olive oil, salt, pepper, and garlic powder, then spread on a baking sheet and roast for 20-25 minutes until crispy.
Season the chicken breast with salt, pepper, and garlic powder. Grill on a preheated grill pan or outdoor grill for about 6-7 minutes per side until cooked through and juices run clear. Once done, slice the chicken into bite-sized pieces.
In a large bowl, combine the roasted chickpeas, chopped cucumber, diced tomato, thinly sliced red onion, and fresh parsley.
Drizzle the mixture with olive oil and lemon juice, tossing gently to combine all the flavors.
Top the vegetable mix with the grilled chicken slices. Adjust seasoning with salt and pepper as needed, and serve immediately.