Maple-Roasted Butternut Squash Bowl with Crispy Chickpeas

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

Maple-Roasted Butternut Squash Bowl with Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Maple-Roasted Butternut Squash Bowl with Crispy Chickpeas

Enjoy a warm and hearty bowl featuring tender maple-roasted butternut squash, crispy chickpeas, fluffy quinoa, and lean grilled chicken breast, drizzled with a touch of maple for a delightful balance of sweet and savory flavors.

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NUTRITION

526kcal
Protein
39g
Fat
9.1g
Carbs
76.4g

SERVINGS

1 serving

INGREDIENTS

1 cup diced Butternut Squash

1/2 cup drained Chickpeas (canned, no salt added)

1/2 cup Cooked Quinoa

3 ounces Grilled Chicken Breast

1 tbsp Maple Syrup

1 tsp Olive Oil

Salt and Black Pepper (to taste)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread evenly on a baking sheet.

  • 2

    Roast the squash for 20-25 minutes until tender and slightly caramelized. In the last 10 minutes of roasting, add the drained chickpeas to the baking sheet to crisp them up.

  • 3

    Meanwhile, grill the chicken breast until fully cooked, about 5-7 minutes per side, and then slice it into strips.

  • 4

    Prepare or warm the cooked quinoa as needed.

  • 5

    In a bowl, combine roasted butternut squash, crispy chickpeas, and quinoa. Top with sliced grilled chicken.

  • 6

    Drizzle with maple syrup and adjust seasoning with additional salt and pepper if desired. Serve warm and enjoy!

Maple-Roasted Butternut Squash Bowl with Crispy Chickpeas

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

Maple-Roasted Butternut Squash Bowl with Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Maple-Roasted Butternut Squash Bowl with Crispy Chickpeas

Enjoy a warm and hearty bowl featuring tender maple-roasted butternut squash, crispy chickpeas, fluffy quinoa, and lean grilled chicken breast, drizzled with a touch of maple for a delightful balance of sweet and savory flavors.

NUTRITION

526kcal
Protein
39g
Fat
9.1g
Carbs
76.4g

SERVINGS

1 serving

INGREDIENTS

1 cup diced Butternut Squash

1/2 cup drained Chickpeas (canned, no salt added)

1/2 cup Cooked Quinoa

3 ounces Grilled Chicken Breast

1 tbsp Maple Syrup

1 tsp Olive Oil

Salt and Black Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread evenly on a baking sheet.

  • 2

    Roast the squash for 20-25 minutes until tender and slightly caramelized. In the last 10 minutes of roasting, add the drained chickpeas to the baking sheet to crisp them up.

  • 3

    Meanwhile, grill the chicken breast until fully cooked, about 5-7 minutes per side, and then slice it into strips.

  • 4

    Prepare or warm the cooked quinoa as needed.

  • 5

    In a bowl, combine roasted butternut squash, crispy chickpeas, and quinoa. Top with sliced grilled chicken.

  • 6

    Drizzle with maple syrup and adjust seasoning with additional salt and pepper if desired. Serve warm and enjoy!