Herb-Roasted Chicken with Crispy Chickpeas and Fresh Veggie Sticks

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

Herb-Roasted Chicken with Crispy Chickpeas and Fresh Veggie Sticks

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Chickpeas and Fresh Veggie Sticks

Savor this perfectly balanced dish featuring tender herb-roasted chicken paired with crunchy, crispy chickpeas and a vibrant medley of fresh veggie sticks. The aromatic blend of rosemary, thyme, and garlic elevate the chicken, while the chickpeas provide a satisfying crunch. A delightful, protein-packed meal that never feels heavy.

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NUTRITION

405kcal
Protein
42.5g
Fat
11.4g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Skinless Chicken Breast

1/3 cup canned chickpeas (drained)

1/2 medium carrot

1/2 medium cucumber

1/2 medium red bell pepper

1 tsp olive oil

1 tsp fresh rosemary

1 tsp fresh thyme

1 tsp garlic powder

Salt and black pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season with salt, black pepper, garlic powder, rosemary, and thyme.

  • 3

    Place the chicken breast on a baking sheet lined with parchment paper.

  • 4

    In a small bowl, toss the drained chickpeas with olive oil, a pinch of salt, black pepper, and a sprinkle more of garlic powder if desired.

  • 5

    Spread the seasoned chickpeas on another section of the baking sheet.

  • 6

    Roast the chicken and chickpeas in the oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the chickpeas become crispy.

  • 7

    While roasting, wash and cut the carrot, cucumber, and red bell pepper into stick-sized pieces.

  • 8

    Once done, let the chicken rest for a few minutes before slicing.

  • 9

    Plate the sliced chicken with a side of crispy chickpeas and fresh veggie sticks. Enjoy your balanced meal!

Herb-Roasted Chicken with Crispy Chickpeas and Fresh Veggie Sticks

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

Herb-Roasted Chicken with Crispy Chickpeas and Fresh Veggie Sticks

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Chickpeas and Fresh Veggie Sticks

Savor this perfectly balanced dish featuring tender herb-roasted chicken paired with crunchy, crispy chickpeas and a vibrant medley of fresh veggie sticks. The aromatic blend of rosemary, thyme, and garlic elevate the chicken, while the chickpeas provide a satisfying crunch. A delightful, protein-packed meal that never feels heavy.

NUTRITION

405kcal
Protein
42.5g
Fat
11.4g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Skinless Chicken Breast

1/3 cup canned chickpeas (drained)

1/2 medium carrot

1/2 medium cucumber

1/2 medium red bell pepper

1 tsp olive oil

1 tsp fresh rosemary

1 tsp fresh thyme

1 tsp garlic powder

Salt and black pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season with salt, black pepper, garlic powder, rosemary, and thyme.

  • 3

    Place the chicken breast on a baking sheet lined with parchment paper.

  • 4

    In a small bowl, toss the drained chickpeas with olive oil, a pinch of salt, black pepper, and a sprinkle more of garlic powder if desired.

  • 5

    Spread the seasoned chickpeas on another section of the baking sheet.

  • 6

    Roast the chicken and chickpeas in the oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the chickpeas become crispy.

  • 7

    While roasting, wash and cut the carrot, cucumber, and red bell pepper into stick-sized pieces.

  • 8

    Once done, let the chicken rest for a few minutes before slicing.

  • 9

    Plate the sliced chicken with a side of crispy chickpeas and fresh veggie sticks. Enjoy your balanced meal!