Grilled Chicken Breast with Herb-Roasted Vegetables and Chickpeas

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

Grilled Chicken Breast with Herb-Roasted Vegetables and Chickpeas

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Herb-Roasted Vegetables and Chickpeas

Tender chicken breast grilled with lemon and oregano, served alongside a medley of herb-roasted vegetables and chickpeas for a satisfying, savory finish.

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NUTRITION

582kcal
Protein
42.3g
Fat
31.4g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup canned Chickpeas, rinsed and dried

1 cup Zucchini, sliced into half-moons

1/2 cup Red Bell Pepper, chopped

1/4 cup Red Onion, sliced

2 tbsp Extra Virgin Olive Oil

1/2 tsp Dried Oregano

1/2 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a large bowl, toss the zucchini, red bell pepper, red onion, and chickpeas with 1 tablespoon of olive oil, garlic powder, and a pinch of salt and pepper.

  • 3

    Spread the vegetable and chickpea mixture in a single layer on the prepared baking sheet.

  • 4

    Roast for 20-25 minutes, tossing halfway through, until the vegetables are tender and the chickpeas are slightly crisp.

  • 5

    While the vegetables roast, season the chicken breast with the remaining 1 tablespoon of olive oil, dried oregano, salt, and pepper.

  • 6

    Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 7

    Let the chicken rest for 5 minutes before slicing.

  • 8

    Serve the grilled chicken alongside the herb-roasted vegetables and chickpeas.

Grilled Chicken Breast with Herb-Roasted Vegetables and Chickpeas

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

Grilled Chicken Breast with Herb-Roasted Vegetables and Chickpeas

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Herb-Roasted Vegetables and Chickpeas

Tender chicken breast grilled with lemon and oregano, served alongside a medley of herb-roasted vegetables and chickpeas for a satisfying, savory finish.

NUTRITION

582kcal
Protein
42.3g
Fat
31.4g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup canned Chickpeas, rinsed and dried

1 cup Zucchini, sliced into half-moons

1/2 cup Red Bell Pepper, chopped

1/4 cup Red Onion, sliced

2 tbsp Extra Virgin Olive Oil

1/2 tsp Dried Oregano

1/2 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a large bowl, toss the zucchini, red bell pepper, red onion, and chickpeas with 1 tablespoon of olive oil, garlic powder, and a pinch of salt and pepper.

  • 3

    Spread the vegetable and chickpea mixture in a single layer on the prepared baking sheet.

  • 4

    Roast for 20-25 minutes, tossing halfway through, until the vegetables are tender and the chickpeas are slightly crisp.

  • 5

    While the vegetables roast, season the chicken breast with the remaining 1 tablespoon of olive oil, dried oregano, salt, and pepper.

  • 6

    Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 7

    Let the chicken rest for 5 minutes before slicing.

  • 8

    Serve the grilled chicken alongside the herb-roasted vegetables and chickpeas.