Herb-Roasted Chicken and Chickpea Bowl with Fresh Vegetables

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

Herb-Roasted Chicken and Chickpea Bowl with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Chickpea Bowl with Fresh Vegetables

Enjoy a vibrant bowl featuring herb-roasted chicken paired with hearty chickpeas and a medley of fresh, colorful vegetables. This dish is elevated with zesty lemon, aromatic garlic, and a drizzle of olive oil, ensuring every bite is bursting with layered flavors and textures that meld perfectly for a satisfying meal any time of day.

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NUTRITION

520kcal
Protein
48.6g
Fat
12.7g
Carbs
52.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Chickpeas

1/2 cup Cooked Quinoa

1 cup Raw Spinach

1/2 cup Cherry Tomatoes

1/2 cup Red Bell Pepper

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 tbsp Fresh Parsley

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and a pinch of chopped garlic. Place it on a baking sheet and roast for 20-25 minutes or until cooked through.

  • 3

    Meanwhile, drain and rinse the chickpeas. Toss them with olive oil, a sprinkle of salt, and chopped garlic, then spread on another baking tray. Roast for about 15 minutes until slightly crispy.

  • 4

    Cook quinoa according to package instructions if not pre-cooked.

  • 5

    In a large bowl, combine raw spinach, halved cherry tomatoes, sliced red bell pepper, and chopped parsley.

  • 6

    Slice the roasted chicken breast and add to the bowl along with chickpeas and quinoa.

  • 7

    Drizzle with lemon juice and toss gently to combine all flavors.

  • 8

    Serve warm or at room temperature, enjoying the mix of tender chicken, hearty chickpeas, and fresh vegetables.

Herb-Roasted Chicken and Chickpea Bowl with Fresh Vegetables

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

Herb-Roasted Chicken and Chickpea Bowl with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Chickpea Bowl with Fresh Vegetables

Enjoy a vibrant bowl featuring herb-roasted chicken paired with hearty chickpeas and a medley of fresh, colorful vegetables. This dish is elevated with zesty lemon, aromatic garlic, and a drizzle of olive oil, ensuring every bite is bursting with layered flavors and textures that meld perfectly for a satisfying meal any time of day.

NUTRITION

520kcal
Protein
48.6g
Fat
12.7g
Carbs
52.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Chickpeas

1/2 cup Cooked Quinoa

1 cup Raw Spinach

1/2 cup Cherry Tomatoes

1/2 cup Red Bell Pepper

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 tbsp Fresh Parsley

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and a pinch of chopped garlic. Place it on a baking sheet and roast for 20-25 minutes or until cooked through.

  • 3

    Meanwhile, drain and rinse the chickpeas. Toss them with olive oil, a sprinkle of salt, and chopped garlic, then spread on another baking tray. Roast for about 15 minutes until slightly crispy.

  • 4

    Cook quinoa according to package instructions if not pre-cooked.

  • 5

    In a large bowl, combine raw spinach, halved cherry tomatoes, sliced red bell pepper, and chopped parsley.

  • 6

    Slice the roasted chicken breast and add to the bowl along with chickpeas and quinoa.

  • 7

    Drizzle with lemon juice and toss gently to combine all flavors.

  • 8

    Serve warm or at room temperature, enjoying the mix of tender chicken, hearty chickpeas, and fresh vegetables.