YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken and Chickpea Bowl with Fresh Vegetables
Enjoy a vibrant bowl featuring tender herb-roasted chicken paired with savory chickpeas and crisp fresh vegetables. This balanced dish bursts with the refreshing flavors of lemon, garlic, and rosemary, making it a perfect meal for any time of day.
INGREDIENTS
4 ounces Chicken Breast
1/2 cup Chickpeas
1/2 cup Red Bell Pepper (diced)
1/2 cup Cucumber (sliced)
1 cup Spinach
1 teaspoon Olive Oil
1 tablespoon Lemon Juice
1 clove Garlic (minced)
1/2 teaspoon Dried Rosemary
Salt and Pepper to taste
PREPARATION
Preheat the oven to 400°F.
In a small bowl, combine olive oil, lemon juice, minced garlic, dried rosemary, salt, and pepper to create a marinade.
Place the chicken breast in a shallow dish and coat evenly with the marinade. Let it sit for 10-15 minutes.
Meanwhile, rinse and drain chickpeas and prepare the vegetables by dicing the red bell pepper, slicing the cucumber, and washing the spinach.
Place the marinated chicken on a baking tray lined with parchment paper and roast in the oven for 20-25 minutes or until fully cooked.
Once the chicken is done, slice it into strips.
In a bowl, combine the roasted chicken, chickpeas, and fresh vegetables. Toss gently to mix.
Serve immediately and enjoy your nutrient-packed bowl.