Name: Rotisserie Chicken with Crispy Roasted Vegetables and Fiber-Rich Grains
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Rotisserie Chicken (skinless breast); 1/2 cup cooked Quinoa; 1 cup mixed roasted vegetables (broccoli & red bell pepper); 1 tsp Extra Virgin Olive Oil; 1/4 cup Chickpeas (drained)

Rotisserie Chicken with Crispy Roasted Vegetables and Fiber-Rich Grains

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

YOUR SOLIN GENERATED RECIPE

Rotisserie Chicken with Crispy Roasted Vegetables and Fiber-Rich Grains

Enjoy a balanced plate of tender rotisserie chicken paired with crispy roasted vegetables and quinoa tossed with hearty chickpeas, perfectly drizzled with olive oil to enhance natural flavors. This dish is designed to keep you energized, satisfying your protein needs while keeping calories in check.

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NUTRITION

Protein

35g

Fat

10.8g

Carbs

39.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Rotisserie Chicken (skinless breast)

1/2 cup cooked Quinoa

1 cup mixed roasted vegetables (broccoli & red bell pepper)

1 tsp Extra Virgin Olive Oil

1/4 cup Chickpeas (drained)

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PREPARATION

1
Preheat the oven to 425°F.
2
Tear the rotisserie chicken into bite-sized pieces; set aside.
3
In a bowl, toss chopped broccoli and red bell pepper with olive oil, salt, and pepper.
4
Spread the vegetables on a baking sheet and roast for 15-20 minutes until they are crispy on the edges.
5
Meanwhile, prepare quinoa according to package instructions if not pre-cooked.
6
Gently mix the cooked quinoa with chickpeas.
7
Plate the quinoa and chickpea mix, top with roasted vegetables, and arrange the chicken pieces on top.
8
Enjoy warm for a balanced, fiber-rich meal.