Herb-Roasted Quinoa Stuffed Eggplant Boats

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

Herb-Roasted Quinoa Stuffed Eggplant Boats

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Quinoa Stuffed Eggplant Boats

Enjoy a hearty medley of roasted eggplant filled with protein-packed quinoa, chickpeas, and tender grilled chicken, adorned with tangy feta cheese and a burst of fresh cherry tomatoes, red onion, and basil. This vibrant dish balances textures and robust herb notes for a flavorful meal any time of day.

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NUTRITION

546kcal
Protein
42.9g
Fat
16.1g
Carbs
56.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (200g)

1/2 cup Cooked Quinoa (93g)

1/2 cup Chickpeas, canned, drained (125g)

4 ounces Grilled Chicken Breast (113g)

1 ounce Feta Cheese (28g)

1 teaspoon Olive Oil (5g)

1/2 cup Cherry Tomatoes (75g)

1/4 medium Red Onion (25g)

1 tablespoon Fresh Basil

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Cut the eggplant in half lengthwise and score the flesh lightly with a knife. Drizzle with half the olive oil, salt, and pepper, then roast in the oven for 20-25 minutes until tender.

  • 3

    Meanwhile, prepare the quinoa as per package instructions if not already cooked.

  • 4

    In a bowl, combine the cooked quinoa, chickpeas, diced cherry tomatoes, finely chopped red onion, crumbled feta cheese, and fresh basil. Season with salt, pepper, and a drizzle of olive oil.

  • 5

    Slice the grilled chicken breast into small strips and fold into the quinoa mixture to boost protein content.

  • 6

    Once the eggplant halves are roasted, spoon the quinoa and chicken mixture generously into the eggplant boats.

  • 7

    Return the stuffed eggplants to the oven for an additional 5 minutes to let the flavors meld.

  • 8

    Serve warm and enjoy your nutrient-packed herb-roasted quinoa stuffed eggplant boats.

Herb-Roasted Quinoa Stuffed Eggplant Boats

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

Herb-Roasted Quinoa Stuffed Eggplant Boats

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Quinoa Stuffed Eggplant Boats

Enjoy a hearty medley of roasted eggplant filled with protein-packed quinoa, chickpeas, and tender grilled chicken, adorned with tangy feta cheese and a burst of fresh cherry tomatoes, red onion, and basil. This vibrant dish balances textures and robust herb notes for a flavorful meal any time of day.

NUTRITION

546kcal
Protein
42.9g
Fat
16.1g
Carbs
56.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Eggplant (200g)

1/2 cup Cooked Quinoa (93g)

1/2 cup Chickpeas, canned, drained (125g)

4 ounces Grilled Chicken Breast (113g)

1 ounce Feta Cheese (28g)

1 teaspoon Olive Oil (5g)

1/2 cup Cherry Tomatoes (75g)

1/4 medium Red Onion (25g)

1 tablespoon Fresh Basil

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Cut the eggplant in half lengthwise and score the flesh lightly with a knife. Drizzle with half the olive oil, salt, and pepper, then roast in the oven for 20-25 minutes until tender.

  • 3

    Meanwhile, prepare the quinoa as per package instructions if not already cooked.

  • 4

    In a bowl, combine the cooked quinoa, chickpeas, diced cherry tomatoes, finely chopped red onion, crumbled feta cheese, and fresh basil. Season with salt, pepper, and a drizzle of olive oil.

  • 5

    Slice the grilled chicken breast into small strips and fold into the quinoa mixture to boost protein content.

  • 6

    Once the eggplant halves are roasted, spoon the quinoa and chicken mixture generously into the eggplant boats.

  • 7

    Return the stuffed eggplants to the oven for an additional 5 minutes to let the flavors meld.

  • 8

    Serve warm and enjoy your nutrient-packed herb-roasted quinoa stuffed eggplant boats.