Grilled Chicken Breast with Roasted Peppers and Chickpeas

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

Grilled Chicken Breast with Roasted Peppers and Chickpeas

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Peppers and Chickpeas

Enjoy a Spanish-inspired lunch featuring perfectly grilled chicken breast dressed in smoky paprika and garlic, paired with sweet roasted red peppers and hearty chickpeas. This dish is vibrant in flavor, well-balanced in macros, and ideal for a nutritious mid-day meal.

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NUTRITION

463kcal
Protein
38.3g
Fat
14.4g
Carbs
46.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 large Red Bell Pepper

3/4 cup Chickpeas

2 tsp Extra Virgin Olive Oil

1 tsp Smoked Paprika

1 tsp Garlic Powder

1 tbsp Lemon Juice

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    In a small bowl, combine the olive oil, smoked paprika, garlic powder, lemon juice, salt, and pepper. Mix well to create a marinade.

  • 3

    Brush the chicken breast generously with the marinade, ensuring it is evenly coated.

  • 4

    Grill the chicken breast for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F.

  • 5

    While the chicken is grilling, slice the red bell pepper into strips.

  • 6

    In a separate pan, lightly sauté the bell pepper slices with a dash of olive oil and a pinch of salt until they begin to soften and develop some charred edges, about 4-5 minutes.

  • 7

    Rinse and drain the chickpeas if using canned. In a small saucepan, heat the chickpeas with a little olive oil, salt, and additional smoked paprika for 3-4 minutes to warm through and infuse flavor.

  • 8

    Plate the grilled chicken alongside the roasted red bell peppers and warmed chickpeas. Serve immediately and enjoy the Spanish-inspired flavor profile.

Grilled Chicken Breast with Roasted Peppers and Chickpeas

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

Grilled Chicken Breast with Roasted Peppers and Chickpeas

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Peppers and Chickpeas

Enjoy a Spanish-inspired lunch featuring perfectly grilled chicken breast dressed in smoky paprika and garlic, paired with sweet roasted red peppers and hearty chickpeas. This dish is vibrant in flavor, well-balanced in macros, and ideal for a nutritious mid-day meal.

NUTRITION

463kcal
Protein
38.3g
Fat
14.4g
Carbs
46.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 large Red Bell Pepper

3/4 cup Chickpeas

2 tsp Extra Virgin Olive Oil

1 tsp Smoked Paprika

1 tsp Garlic Powder

1 tbsp Lemon Juice

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    In a small bowl, combine the olive oil, smoked paprika, garlic powder, lemon juice, salt, and pepper. Mix well to create a marinade.

  • 3

    Brush the chicken breast generously with the marinade, ensuring it is evenly coated.

  • 4

    Grill the chicken breast for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F.

  • 5

    While the chicken is grilling, slice the red bell pepper into strips.

  • 6

    In a separate pan, lightly sauté the bell pepper slices with a dash of olive oil and a pinch of salt until they begin to soften and develop some charred edges, about 4-5 minutes.

  • 7

    Rinse and drain the chickpeas if using canned. In a small saucepan, heat the chickpeas with a little olive oil, salt, and additional smoked paprika for 3-4 minutes to warm through and infuse flavor.

  • 8

    Plate the grilled chicken alongside the roasted red bell peppers and warmed chickpeas. Serve immediately and enjoy the Spanish-inspired flavor profile.