Name: Creamy Roasted Chickpea & Veggie Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 0.5 cup canned chickpeas; 1 cup broccoli florets; 1 cup sliced bell peppers; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 2 tbsp non-fat Greek yogurt; 1 tsp tahini; 1 tsp lemon juice; 0.25 tsp dried oregano

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 & Veggie Bowl

Oven-roasted chicken and crispy chickpeas tossed with vibrant vegetables and drizzled with a velvety lemon-tahini yogurt sauce for a satisfying crunch.

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NUTRITION

Protein

38.7g

Fat

11.6g

Carbs

32.2g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

0.5 cup canned chickpeas

1 cup broccoli florets

1 cup sliced bell peppers

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

2 tbsp non-fat Greek yogurt

1 tsp tahini

1 tsp lemon juice

0.25 tsp dried oregano

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PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Arrange the cubed chicken, chickpeas, broccoli florets, and sliced bell peppers in a single layer on the sheet.
3
Drizzle with olive oil and sprinkle with sea salt, black pepper, and garlic powder, tossing to coat evenly.
4
Roast for 20 to 25 minutes until the chicken is cooked through and the chickpeas have a slight crunch.
5
While roasting, whisk the Greek yogurt, tahini, lemon juice, and dried oregano in a small bowl until smooth.
6
Divide the roasted ingredients into a bowl and finish with a generous drizzle of the creamy tahini sauce.