Crispy Roasted Chickpea and Fresh Vegetable Bowl with Grilled Chicken

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

Crispy Roasted Chickpea and Fresh Vegetable Bowl with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea and Fresh Vegetable Bowl with Grilled Chicken

Enjoy a vibrant bowl combining crispy roasted chickpeas, tender grilled chicken, and a medley of fresh vegetables including edamame, baby spinach, cherry tomatoes, and crisp cucumber. Dressed with a simple lemon-olive oil dressing, this bowl offers a satisfying balance of textures and flavors with a perfect boost of protein and natural freshness.

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NUTRITION

437kcal
Protein
43.4g
Fat
13.2g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

½ cup Roasted Chickpeas

½ cup Shelled Edamame

1 cup Baby Spinach

½ cup Cherry Tomatoes

½ cup Sliced Cucumber

1 tsp Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) for roasting chickpeas, if not using canned roasted chickpeas. Toss drained chickpeas with a pinch of salt, pepper, and a little olive oil, then roast on a baking sheet for 20-25 minutes until crispy.

  • 2

    Season the chicken breast with your preferred spices and grill it over medium-high heat for about 6-7 minutes per side, or until fully cooked. Let it rest, then slice into strips.

  • 3

    In a large bowl, combine baby spinach, halved cherry tomatoes, and sliced cucumber.

  • 4

    Add in the roasted chickpeas and shelled edamame.

  • 5

    Drizzle with olive oil and freshly squeezed lemon juice, tossing gently to coat the vegetables evenly.

  • 6

    Top the bowl with the sliced grilled chicken.

  • 7

    Adjust seasoning with salt and pepper to taste, and serve immediately.

Crispy Roasted Chickpea and Fresh Vegetable Bowl with Grilled Chicken

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

Crispy Roasted Chickpea and Fresh Vegetable Bowl with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea and Fresh Vegetable Bowl with Grilled Chicken

Enjoy a vibrant bowl combining crispy roasted chickpeas, tender grilled chicken, and a medley of fresh vegetables including edamame, baby spinach, cherry tomatoes, and crisp cucumber. Dressed with a simple lemon-olive oil dressing, this bowl offers a satisfying balance of textures and flavors with a perfect boost of protein and natural freshness.

NUTRITION

437kcal
Protein
43.4g
Fat
13.2g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

½ cup Roasted Chickpeas

½ cup Shelled Edamame

1 cup Baby Spinach

½ cup Cherry Tomatoes

½ cup Sliced Cucumber

1 tsp Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) for roasting chickpeas, if not using canned roasted chickpeas. Toss drained chickpeas with a pinch of salt, pepper, and a little olive oil, then roast on a baking sheet for 20-25 minutes until crispy.

  • 2

    Season the chicken breast with your preferred spices and grill it over medium-high heat for about 6-7 minutes per side, or until fully cooked. Let it rest, then slice into strips.

  • 3

    In a large bowl, combine baby spinach, halved cherry tomatoes, and sliced cucumber.

  • 4

    Add in the roasted chickpeas and shelled edamame.

  • 5

    Drizzle with olive oil and freshly squeezed lemon juice, tossing gently to coat the vegetables evenly.

  • 6

    Top the bowl with the sliced grilled chicken.

  • 7

    Adjust seasoning with salt and pepper to taste, and serve immediately.