YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken and Chickpea Bowl with Fresh Vegetables
Savor the delightful blend of herb-roasted chicken and tender chickpeas tossed with crisp, fresh vegetables. This vibrant bowl is elevated with a zesty lemon-olive oil dressing and finished with aromatic herbs, making it a perfect balanced meal that is as nourishing as it is flavorful.
INGREDIENTS
4 ounces Chicken Breast
0.33 cup Chickpeas
0.5 cup Cherry Tomatoes
0.5 cup Cucumber
0.25 cup Bell Pepper (Green)
2 tablespoons Red Onion
0.5 tablespoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
2 tablespoons Fresh Herbs (Rosemary & Thyme)
PREPARATION
Preheat oven to 400°F.
Season the chicken breast with salt, pepper, and a pinch of fresh herbs. Roast in the oven on a baking sheet for about 20-25 minutes or until the internal temperature reaches 165°F.
While the chicken is roasting, rinse and drain the chickpeas. In a small bowl, mix the chickpeas with a drizzle of olive oil, lemon juice, and finely chopped fresh herbs.
Chop the cherry tomatoes, cucumber, bell pepper, and red onion into bite-sized pieces.
Once the chicken is ready, slice it into strips and combine with the vegetables and chickpeas in a bowl.
Toss gently with any remaining dressing from the chickpeas and adjust seasoning with salt and pepper if needed.
Serve immediately and enjoy your balanced and vibrant bowl.