Crispy Roasted Chickpea Bowls with Sweet Potato and Greens

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

Crispy Roasted Chickpea Bowls with Sweet Potato and Greens

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea Bowls with Sweet Potato and Greens

Enjoy a vibrant bowl featuring crunchy roasted chickpeas, tender sweet potato cubes, and hearty mixed greens, all topped with a perfectly grilled chicken breast for an extra protein punch. This dish is seasoned with a light drizzle of olive oil, garlic powder, salt, and pepper, making it not only nutritious but also incredibly flavorful.

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NUTRITION

516kcal
Protein
47.3g
Fat
11.3g
Carbs
56g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup roasted Chickpeas

1 medium Sweet Potato

1 cup chopped Kale

1 tsp Olive Oil

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Cube the sweet potato into bite-sized pieces and toss with half of the olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and lightly crisped.

  • 3

    Meanwhile, drain and rinse chickpeas. Pat them dry and toss with a bit of olive oil, garlic powder, salt, and pepper. Spread them on another baking sheet and roast in the oven for about 20 minutes until crispy, stirring once halfway through.

  • 4

    Season the chicken breast with salt, pepper, and a pinch of garlic powder. Grill on a preheated grill pan over medium-high heat for 6-7 minutes per side, or until cooked through. Let it rest for a few minutes before slicing.

  • 5

    In a bowl, layer the chopped kale as the base. Add the roasted sweet potato and crispy chickpeas on top.

  • 6

    Place the sliced chicken breast on the bowl and drizzle any remaining olive oil over the top. Garnish with additional seasonings if desired.

  • 7

    Serve warm and enjoy your balanced, protein-packed bowl!

Crispy Roasted Chickpea Bowls with Sweet Potato and Greens

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

Crispy Roasted Chickpea Bowls with Sweet Potato and Greens

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea Bowls with Sweet Potato and Greens

Enjoy a vibrant bowl featuring crunchy roasted chickpeas, tender sweet potato cubes, and hearty mixed greens, all topped with a perfectly grilled chicken breast for an extra protein punch. This dish is seasoned with a light drizzle of olive oil, garlic powder, salt, and pepper, making it not only nutritious but also incredibly flavorful.

NUTRITION

516kcal
Protein
47.3g
Fat
11.3g
Carbs
56g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup roasted Chickpeas

1 medium Sweet Potato

1 cup chopped Kale

1 tsp Olive Oil

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Cube the sweet potato into bite-sized pieces and toss with half of the olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and lightly crisped.

  • 3

    Meanwhile, drain and rinse chickpeas. Pat them dry and toss with a bit of olive oil, garlic powder, salt, and pepper. Spread them on another baking sheet and roast in the oven for about 20 minutes until crispy, stirring once halfway through.

  • 4

    Season the chicken breast with salt, pepper, and a pinch of garlic powder. Grill on a preheated grill pan over medium-high heat for 6-7 minutes per side, or until cooked through. Let it rest for a few minutes before slicing.

  • 5

    In a bowl, layer the chopped kale as the base. Add the roasted sweet potato and crispy chickpeas on top.

  • 6

    Place the sliced chicken breast on the bowl and drizzle any remaining olive oil over the top. Garnish with additional seasonings if desired.

  • 7

    Serve warm and enjoy your balanced, protein-packed bowl!