YOUR SOLIN GENERATED RECIPE
Lemon-Herb Roasted Chicken and Crispy Chickpea Fresh Vegetable Bowl
Savor a vibrant bowl combining tender lemon-herb roasted chicken with crunchy, crispy chickpeas and a refreshing medley of fresh vegetables. Zested with lemon and accented with aromatic herbs, this dish is light yet satisfying, making it a perfect choice whether for breakfast, lunch, or dinner.
INGREDIENTS
150g Chicken Breast, skinless
0.5 cup chickpeas (approx. 82g)
50g Cherry Tomatoes
50g Cucumber
50g Red Bell Pepper
1 teaspoon Olive Oil
0.5 tablespoon Lemon Juice
2 tablespoons Fresh Herbs (Parsley, Thyme)
PREPARATION
Preheat your oven to 400°F (200°C).
In a small bowl, combine lemon juice, olive oil, chopped fresh herbs, salt, and pepper to create a light marinade.
Coat the chicken breast evenly with the marinade. Place it on a baking tray lined with parchment paper.
Roast the chicken in the oven for 20-25 minutes or until the internal temperature reaches 165°F (74°C); let it rest before slicing.
While the chicken is roasting, drain and rinse the chickpeas. Pat them dry and toss with a pinch of salt, pepper, and any extra herbs, then roast in the oven for about 15 minutes until they become crispy.
Chop the cherry tomatoes, cucumber, and red bell pepper into bite-size pieces to create a fresh vegetable mix.
Slice the roasted chicken and arrange on a bowl with the crispy chickpeas and fresh vegetables.
Drizzle any remaining lemon-herb dressing over the bowl and serve immediately.