YOUR SOLIN GENERATED RECIPE
Lemon-Herb Roasted Chicken and Crispy Chickpea Power Bowl with Creamy Tahini Dressing
Savor a vibrant power bowl that marries tender lemon-herb roasted chicken with crunchy, golden-crisp chickpeas, fresh spinach, juicy cherry tomatoes, and cool cucumbers. A drizzle of creamy tahini dressing, brightened by lemon and herbs, ties the bowl together, creating a balanced and delightfully fresh meal that’s as nourishing as it is flavorful.
INGREDIENTS
5 ounces Chicken Breast
1/2 cup Canned Chickpeas, drained
1 cup Fresh Spinach
1/2 cup Cherry Tomatoes
1/2 cup Cucumber slices
1/2 teaspoon Olive Oil
1/2 teaspoon Tahini
1 tablespoon Lemon Juice
2 tablespoons Fresh Herbs (Parsley & Thyme)
1 Garlic Clove
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F.
In a small bowl, mix half of the lemon juice, minced garlic, half the fresh herbs (roughly chopped), salt, and pepper. Rub this mixture evenly over the chicken breast.
Place the chicken on a lightly greased baking sheet and roast in the oven for 20-25 minutes, or until the internal temperature reaches 165°F. Let it rest for a few minutes before slicing.
While the chicken is roasting, toss the chickpeas with a pinch of salt, pepper, and a drizzle of olive oil. Spread them on a separate baking tray and roast for about 15 minutes until crispy.
Prepare the creamy tahini dressing by whisking together the remaining tahini, lemon juice, a splash of water to thin out the consistency, and a pinch of salt.
In a bowl, combine the fresh spinach, halved cherry tomatoes, and cucumber slices. Add the roasted chickpeas and sliced chicken on top.
Drizzle the creamy tahini dressing over the bowl, garnish with the remaining fresh herbs, and serve immediately.