Grilled Lemon-Garlic Chicken with Quinoa Tabbouleh and Roasted Chickpeas

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

Grilled Lemon-Garlic Chicken with Quinoa Tabbouleh and Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Grilled Lemon-Garlic Chicken with Quinoa Tabbouleh and Roasted Chickpeas

Savor a Mediterranean-inspired lunch featuring tender grilled lemon-garlic chicken accompanied by a refreshing quinoa tabbouleh bursting with fresh herbs and crisp vegetables, alongside crunchy roasted chickpeas. This vibrant plate offers a perfect balance of flavors and textures that delight your palate while fitting neatly into your nutritional goals.

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NUTRITION

592kcal
Protein
31.3g
Fat
32.2g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

2.8 ounces Chicken Breast

1/3 cup Cooked Quinoa (approx)

2.5 tablespoons Extra Virgin Olive Oil

1 serving Mixed Tabbouleh Vegetables & Herbs

1/4 cup Roasted Chickpeas

1 Garlic Clove

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PREPARATION

  • 1

    Begin by preparing the marinade: In a small bowl, combine the juice of half a lemon, a minced garlic clove, a drizzle of olive oil, and a pinch of salt and pepper.

  • 2

    Lightly coat the 2.8 ounces of chicken breast with the marinade and let it rest for at least 15 minutes.

  • 3

    Preheat your grill or grill pan over medium-high heat. Grill the chicken for about 4-5 minutes per side until fully cooked and lightly charred.

  • 4

    While the chicken is grilling, prepare the quinoa tabbouleh by mixing 1/3 cup of cooked quinoa with chopped tomatoes, cucumber, fresh parsley, mint, a squeeze of lemon juice, and the remaining olive oil. Season with salt and pepper to taste.

  • 5

    For the roasted chickpeas, if not pre-roasted, toss 1/4 cup chickpeas with a little olive oil, salt, and your favorite spices (such as paprika and cumin), then roast in the oven at 400°F (200°C) for about 20-25 minutes until crispy.

  • 6

    Plate the grilled chicken alongside a generous serving of quinoa tabbouleh and top with the roasted chickpeas. Drizzle any remaining lemon-garlic mixture over the chicken for extra flavor and serve warm.

Grilled Lemon-Garlic Chicken with Quinoa Tabbouleh and Roasted Chickpeas

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

Grilled Lemon-Garlic Chicken with Quinoa Tabbouleh and Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Grilled Lemon-Garlic Chicken with Quinoa Tabbouleh and Roasted Chickpeas

Savor a Mediterranean-inspired lunch featuring tender grilled lemon-garlic chicken accompanied by a refreshing quinoa tabbouleh bursting with fresh herbs and crisp vegetables, alongside crunchy roasted chickpeas. This vibrant plate offers a perfect balance of flavors and textures that delight your palate while fitting neatly into your nutritional goals.

NUTRITION

592kcal
Protein
31.3g
Fat
32.2g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

2.8 ounces Chicken Breast

1/3 cup Cooked Quinoa (approx)

2.5 tablespoons Extra Virgin Olive Oil

1 serving Mixed Tabbouleh Vegetables & Herbs

1/4 cup Roasted Chickpeas

1 Garlic Clove

PREPARATION

  • 1

    Begin by preparing the marinade: In a small bowl, combine the juice of half a lemon, a minced garlic clove, a drizzle of olive oil, and a pinch of salt and pepper.

  • 2

    Lightly coat the 2.8 ounces of chicken breast with the marinade and let it rest for at least 15 minutes.

  • 3

    Preheat your grill or grill pan over medium-high heat. Grill the chicken for about 4-5 minutes per side until fully cooked and lightly charred.

  • 4

    While the chicken is grilling, prepare the quinoa tabbouleh by mixing 1/3 cup of cooked quinoa with chopped tomatoes, cucumber, fresh parsley, mint, a squeeze of lemon juice, and the remaining olive oil. Season with salt and pepper to taste.

  • 5

    For the roasted chickpeas, if not pre-roasted, toss 1/4 cup chickpeas with a little olive oil, salt, and your favorite spices (such as paprika and cumin), then roast in the oven at 400°F (200°C) for about 20-25 minutes until crispy.

  • 6

    Plate the grilled chicken alongside a generous serving of quinoa tabbouleh and top with the roasted chickpeas. Drizzle any remaining lemon-garlic mixture over the chicken for extra flavor and serve warm.