Fresh Herb-Roasted Chickpea and Vegetable Platter

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

Fresh Herb-Roasted Chickpea and Vegetable Platter

YOUR SOLIN GENERATED RECIPE

Fresh Herb-Roasted Chickpea and Vegetable Platter

Enjoy a vibrant platter of herb-roasted chickpeas and seasonal vegetables beautifully accented with a lean protein boost from grilled chicken breast. This dish brings together the nuttiness of roasted chickpeas with the tender, smoky flavor of grilled chicken, paired with gorgeously roasted broccoli, red bell pepper, and zucchini, all lightly tossed in fragrant fresh herbs.

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NUTRITION

495kcal
Protein
43.4g
Fat
12g
Carbs
56.4g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted chickpeas (164g)

3 oz grilled chicken breast (85g)

1 cup roasted broccoli (91g)

1/2 cup roasted red bell pepper (75g)

1/2 cup roasted zucchini (65g)

1 tsp extra virgin olive oil (5g)

2 tbsp fresh herbs (parsley, thyme)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Drain and rinse the chickpeas; pat them dry with paper towels.

  • 2

    Toss the chickpeas with a small amount of olive oil, salt, pepper, and a sprinkle of your fresh herbs. Spread them on a baking sheet in a single layer and roast for about 25-30 minutes, shaking the sheet halfway through, until crispy.

  • 3

    While the chickpeas roast, chop the broccoli, red bell pepper, and zucchini into uniform pieces. In a bowl, toss the vegetables with olive oil, salt, pepper, and additional herbs.

  • 4

    Spread the vegetables on another baking sheet and roast in the oven for approximately 20 minutes, or until tender and slightly charred on the edges.

  • 5

    Grill the chicken breast seasoned with salt, pepper, and herbs on a preheated grill or stovetop grill pan. Cook for about 4-5 minutes per side until the internal temperature reaches 165°F, then slice into strips.

  • 6

    Arrange the roasted chickpeas, vegetables, and grilled chicken artfully on a serving platter. Garnish with extra fresh herbs if desired and serve warm.

Fresh Herb-Roasted Chickpea and Vegetable Platter

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

Fresh Herb-Roasted Chickpea and Vegetable Platter

YOUR SOLIN GENERATED RECIPE

Fresh Herb-Roasted Chickpea and Vegetable Platter

Enjoy a vibrant platter of herb-roasted chickpeas and seasonal vegetables beautifully accented with a lean protein boost from grilled chicken breast. This dish brings together the nuttiness of roasted chickpeas with the tender, smoky flavor of grilled chicken, paired with gorgeously roasted broccoli, red bell pepper, and zucchini, all lightly tossed in fragrant fresh herbs.

NUTRITION

495kcal
Protein
43.4g
Fat
12g
Carbs
56.4g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted chickpeas (164g)

3 oz grilled chicken breast (85g)

1 cup roasted broccoli (91g)

1/2 cup roasted red bell pepper (75g)

1/2 cup roasted zucchini (65g)

1 tsp extra virgin olive oil (5g)

2 tbsp fresh herbs (parsley, thyme)

PREPARATION

  • 1

    Preheat your oven to 400°F. Drain and rinse the chickpeas; pat them dry with paper towels.

  • 2

    Toss the chickpeas with a small amount of olive oil, salt, pepper, and a sprinkle of your fresh herbs. Spread them on a baking sheet in a single layer and roast for about 25-30 minutes, shaking the sheet halfway through, until crispy.

  • 3

    While the chickpeas roast, chop the broccoli, red bell pepper, and zucchini into uniform pieces. In a bowl, toss the vegetables with olive oil, salt, pepper, and additional herbs.

  • 4

    Spread the vegetables on another baking sheet and roast in the oven for approximately 20 minutes, or until tender and slightly charred on the edges.

  • 5

    Grill the chicken breast seasoned with salt, pepper, and herbs on a preheated grill or stovetop grill pan. Cook for about 4-5 minutes per side until the internal temperature reaches 165°F, then slice into strips.

  • 6

    Arrange the roasted chickpeas, vegetables, and grilled chicken artfully on a serving platter. Garnish with extra fresh herbs if desired and serve warm.