Name: Creamy Roasted Chickpea and Veggie Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 cup chickpeas; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp smoked paprika; 1 cup baby spinach; 0.5 cup cherry tomatoes; 0.13 whole avocado; 2 tbsp nonfat Greek yogurt; 1 tsp lemon juice; 0.25 tsp garlic powder

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

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Chickpea and Veggie Bowl

Tender chicken and chickpeas roasted with smoked paprika, served over fresh greens with a velvety lemon-yogurt dressing.

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NUTRITION

Protein

55.9g

Fat

16g

Carbs

29.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup chickpeas

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp smoked paprika

1 cup baby spinach

0.5 cup cherry tomatoes

0.13 whole avocado

2 tbsp nonfat Greek yogurt

1 tsp lemon juice

0.25 tsp garlic powder

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Dice the chicken breast into bite-sized pieces and pat the chickpeas dry with a paper towel.
3
On a large baking sheet, toss the chicken and chickpeas with olive oil, smoked paprika, sea salt, and black pepper until evenly coated.
4
Spread the mixture in a single layer and roast for 18-20 minutes, or until the chicken is cooked through and the chickpeas are slightly golden.
5
While roasting, whisk together the Greek yogurt, lemon juice, and garlic powder in a small bowl to create the dressing.
6
Place the baby spinach and halved cherry tomatoes in a large serving bowl.
7
Top the greens with the warm roasted chicken and chickpea mixture.
8
Garnish with sliced avocado and drizzle the creamy lemon-yogurt dressing over the top before serving.