YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken and Chickpea Bowl with Fresh Vegetables
Savor a vibrant bowl featuring herb-roasted chicken paired with hearty chickpeas, fresh crisp vegetables, and a gentle drizzle of olive oil and avocado. This balanced meal delights with aromatic herbs, contrasting textures, and wholesome flavors that refresh and satisfy.
INGREDIENTS
5 oz Chicken Breast
1/2 cup Chickpeas
1 cup Mixed Fresh Vegetables
1/4 Avocado
1 tsp Olive Oil
Herbs (Rosemary, Thyme) to taste
Salt and Pepper to taste
PREPARATION
Preheat oven to 400°F.
Season the chicken breast with salt, pepper, and finely chopped herbs (rosemary and thyme). Drizzle a small amount of olive oil over it.
Place the chicken on a baking sheet and roast in the oven for 20-25 minutes until the chicken is cooked through and has a fragrant, herb-infused crust.
Meanwhile, rinse and drain the chickpeas. Optionally, toss them with a little olive oil, salt, and spices and roast in the oven for 10-15 minutes for extra texture.
Prepare the mixed fresh vegetables by chopping broccoli, red bell pepper, cucumber, and halving the cherry tomatoes.
Once the chicken (and chickpeas, if roasted) are ready, slice the chicken and assemble the bowl by layering the chicken, chickpeas, and fresh vegetables.
Top with diced avocado and a light drizzle of olive oil. Adjust seasoning with additional salt and pepper if necessary.
Serve the bowl warm, enjoying the balance of warm roasted flavors and fresh vegetable crunch.