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 these beautifully roasted eggplant boats filled with a savory blend of quinoa, tender chicken, hearty chickpeas, fresh spinach, and tangy feta, all accented by fragrant herbs and a hint of olive oil. This dish is satisfying and balanced, whether for breakfast, lunch, or dinner, delivering a burst of Mediterranean-inspired flavors in every bite.

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NUTRITION

484kcal
Protein
39.7g
Fat
16.5g
Carbs
46.7g

SERVINGS

1 serving

INGREDIENTS

1 eggplant (200g)

3 ounces chicken breast (85g)

0.5 cup cooked quinoa (92g)

0.25 cup chickpeas (40g)

1 cup raw spinach (30g)

1 ounce feta cheese (28g)

1 teaspoon olive oil (4.5g)

2 tablespoons mixed fresh herbs

1 clove garlic

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the eggplant in half lengthwise and scoop out some of the flesh to create hollow boats. Brush the eggplant halves with olive oil and season lightly with salt and pepper.

  • 3

    Place the eggplant halves on a baking sheet, cut side up, and roast in the oven for 20 minutes until beginning to soften.

  • 4

    Meanwhile, in a skillet over medium heat, sauté minced garlic in a small drizzle of olive oil until fragrant. Add diced chicken breast and cook until fully cooked, about 5-6 minutes. Remove and shred or dice the chicken.

  • 5

    In a bowl, combine the cooked quinoa, chickpeas, spinach, shredded chicken, crumbled feta, and chopped fresh herbs. Season with salt and pepper to taste.

  • 6

    Spoon the mixture evenly into the roasted eggplant boats.

  • 7

    Return the stuffed eggplant to the oven and bake for an additional 10-12 minutes to meld the flavors.

  • 8

    Remove from the oven, garnish with extra herbs if desired, and serve warm.

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 these beautifully roasted eggplant boats filled with a savory blend of quinoa, tender chicken, hearty chickpeas, fresh spinach, and tangy feta, all accented by fragrant herbs and a hint of olive oil. This dish is satisfying and balanced, whether for breakfast, lunch, or dinner, delivering a burst of Mediterranean-inspired flavors in every bite.

NUTRITION

484kcal
Protein
39.7g
Fat
16.5g
Carbs
46.7g

SERVINGS

1 serving

INGREDIENTS

1 eggplant (200g)

3 ounces chicken breast (85g)

0.5 cup cooked quinoa (92g)

0.25 cup chickpeas (40g)

1 cup raw spinach (30g)

1 ounce feta cheese (28g)

1 teaspoon olive oil (4.5g)

2 tablespoons mixed fresh herbs

1 clove garlic

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the eggplant in half lengthwise and scoop out some of the flesh to create hollow boats. Brush the eggplant halves with olive oil and season lightly with salt and pepper.

  • 3

    Place the eggplant halves on a baking sheet, cut side up, and roast in the oven for 20 minutes until beginning to soften.

  • 4

    Meanwhile, in a skillet over medium heat, sauté minced garlic in a small drizzle of olive oil until fragrant. Add diced chicken breast and cook until fully cooked, about 5-6 minutes. Remove and shred or dice the chicken.

  • 5

    In a bowl, combine the cooked quinoa, chickpeas, spinach, shredded chicken, crumbled feta, and chopped fresh herbs. Season with salt and pepper to taste.

  • 6

    Spoon the mixture evenly into the roasted eggplant boats.

  • 7

    Return the stuffed eggplant to the oven and bake for an additional 10-12 minutes to meld the flavors.

  • 8

    Remove from the oven, garnish with extra herbs if desired, and serve warm.