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

Savor a wholesome bowl featuring tender herb-roasted chicken paired with hearty chickpeas and a colorful medley of fresh vegetables. This recipe is adorned with aromatic herbs and a drizzle of olive oil, making it a balanced, nourishing meal that delights both the palate and the senses.

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NUTRITION

417kcal
Protein
44.1g
Fat
11g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Chickpeas (canned, drained)

1 cup Mixed Vegetables

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Herbs, chopped

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and season with salt, pepper, and the chopped fresh herbs.

  • 3

    Place the chicken on a baking tray, drizzle a small amount of olive oil over it, and roast for 20-25 minutes until the internal temperature reaches 165°F. Allow it to rest before slicing.

  • 4

    While the chicken roasts, prepare the chickpeas by rinsing them under cold water if using canned varieties.

  • 5

    Dice the mixed vegetables into bite-sized pieces and toss them with the remaining olive oil, lemon juice, and a pinch of salt and pepper.

  • 6

    Once the chicken is done, slice it into strips and combine with the chickpeas and vegetables in a bowl.

  • 7

    Garnish with extra fresh herbs if desired and serve warm.

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

Savor a wholesome bowl featuring tender herb-roasted chicken paired with hearty chickpeas and a colorful medley of fresh vegetables. This recipe is adorned with aromatic herbs and a drizzle of olive oil, making it a balanced, nourishing meal that delights both the palate and the senses.

NUTRITION

417kcal
Protein
44.1g
Fat
11g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Chickpeas (canned, drained)

1 cup Mixed Vegetables

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Herbs, chopped

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and season with salt, pepper, and the chopped fresh herbs.

  • 3

    Place the chicken on a baking tray, drizzle a small amount of olive oil over it, and roast for 20-25 minutes until the internal temperature reaches 165°F. Allow it to rest before slicing.

  • 4

    While the chicken roasts, prepare the chickpeas by rinsing them under cold water if using canned varieties.

  • 5

    Dice the mixed vegetables into bite-sized pieces and toss them with the remaining olive oil, lemon juice, and a pinch of salt and pepper.

  • 6

    Once the chicken is done, slice it into strips and combine with the chickpeas and vegetables in a bowl.

  • 7

    Garnish with extra fresh herbs if desired and serve warm.