Herb-Roasted Eggplant, Zucchini, and Bell Pepper Medley with Grilled Chicken

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

Herb-Roasted Eggplant, Zucchini, and Bell Pepper Medley with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Eggplant, Zucchini, and Bell Pepper Medley with Grilled Chicken

Savor a vibrant medley of herb-roasted eggplant, zucchini, and red bell pepper tossed with savory roasted chickpeas and crumbled feta, perfectly complemented by slices of tender grilled chicken breast. This colorful and satisfying dish bursts with a blend of Mediterranean flavors, balancing a light, herb-infused roasted vegetable mix with protein-packed chicken for a complete meal that delights the palate.

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NUTRITION

553kcal
Protein
41g
Fat
25.3g
Carbs
44.4g

SERVINGS

1 serving

INGREDIENTS

1 cup chopped Eggplant

1 cup sliced Zucchini

1 cup chopped Red Bell Pepper

1/2 cup roasted Chickpeas

1 oz Feta Cheese

1 tablespoon Olive Oil

4 oz Grilled Chicken Breast

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Toss the chopped eggplant, sliced zucchini, and chopped red bell pepper with olive oil, salt, pepper, and your favorite herbs (such as thyme and rosemary).

  • 3

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for 20-25 minutes until tender and slightly caramelized, stirring halfway through.

  • 4

    While the vegetables are roasting, prepare your grilled chicken breast if not already done. Season the chicken lightly with salt, pepper, and a squeeze of lemon, then grill over medium heat for about 6-7 minutes per side, or until fully cooked.

  • 5

    Once the vegetables are roasted, combine them with roasted chickpeas and sprinkle crumbled feta cheese on top.

  • 6

    Slice the grilled chicken breast and arrange it atop the vegetable medley. Serve warm.

Herb-Roasted Eggplant, Zucchini, and Bell Pepper Medley with Grilled Chicken

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

Herb-Roasted Eggplant, Zucchini, and Bell Pepper Medley with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Eggplant, Zucchini, and Bell Pepper Medley with Grilled Chicken

Savor a vibrant medley of herb-roasted eggplant, zucchini, and red bell pepper tossed with savory roasted chickpeas and crumbled feta, perfectly complemented by slices of tender grilled chicken breast. This colorful and satisfying dish bursts with a blend of Mediterranean flavors, balancing a light, herb-infused roasted vegetable mix with protein-packed chicken for a complete meal that delights the palate.

NUTRITION

553kcal
Protein
41g
Fat
25.3g
Carbs
44.4g

SERVINGS

1 serving

INGREDIENTS

1 cup chopped Eggplant

1 cup sliced Zucchini

1 cup chopped Red Bell Pepper

1/2 cup roasted Chickpeas

1 oz Feta Cheese

1 tablespoon Olive Oil

4 oz Grilled Chicken Breast

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Toss the chopped eggplant, sliced zucchini, and chopped red bell pepper with olive oil, salt, pepper, and your favorite herbs (such as thyme and rosemary).

  • 3

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for 20-25 minutes until tender and slightly caramelized, stirring halfway through.

  • 4

    While the vegetables are roasting, prepare your grilled chicken breast if not already done. Season the chicken lightly with salt, pepper, and a squeeze of lemon, then grill over medium heat for about 6-7 minutes per side, or until fully cooked.

  • 5

    Once the vegetables are roasted, combine them with roasted chickpeas and sprinkle crumbled feta cheese on top.

  • 6

    Slice the grilled chicken breast and arrange it atop the vegetable medley. Serve warm.