YOUR SOLIN GENERATED RECIPE
Fresh Mediterranean Quinoa Bowl with Crispy Chickpeas
Enjoy a vibrant blend of flavors in this Mediterranean quinoa bowl, featuring tender grilled chicken for a protein boost, crispy roasted chickpeas, and a medley of fresh vegetables. Topped with crumbled feta and tangy lemon-olive oil dressing, this bowl offers a satisfying mix of textures and bright, savory accents.
INGREDIENTS
3 oz Grilled Chicken Breast
1/2 cup Cooked Quinoa
1/2 cup Crispy Chickpeas
1/4 cup Crumbled Feta Cheese
1/2 cup Cherry Tomatoes
1/2 cup Cucumber
1/4 cup Red Onion
1 oz Kalamata Olives
1 tsp Olive Oil
1 tbsp Lemon Juice
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F. Toss the chickpeas with a pinch of salt, pepper, and a tiny drizzle of olive oil. Roast on a baking sheet for about 20-25 minutes until they are crispy.
While the chickpeas roast, prepare the quinoa according to package instructions if not already cooked.
Season the chicken breast with salt and pepper and grill until fully cooked, then slice it into strips.
In a large bowl, combine the cooked quinoa, roasted chickpeas, halved cherry tomatoes, diced cucumber, and red onion.
Add the grilled chicken slices and gently toss in the crumbled feta cheese and sliced Kalamata olives.
In a small bowl, whisk together lemon juice and olive oil, and pour over the bowl, stirring gently to combine all flavors.
Season with additional salt and pepper as needed. Serve immediately and enjoy your Fresh Mediterranean Quinoa Bowl!