Name: Crispy Roasted Chili-Lime Chickpea Bowls
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 cup canned chickpeas; 0.5 tbsp extra virgin olive oil; 1 tbsp fresh lime juice; 1 tsp chili powder; 0.5 tsp ground cumin; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 cup baby spinach; 0.5 medium red bell pepper; 2 tbsp red onion

Crispy Roasted Chili-Lime Chickpea Bowls

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

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chili-Lime Chickpea Bowls

Oven-roasted chicken and chickpeas tossed in a zesty chili-lime seasoning, served over a bed of crisp greens with vibrant peppers.

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NUTRITION

Protein

53.8g

Fat

15.8g

Carbs

33.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup canned chickpeas

0.5 tbsp extra virgin olive oil

1 tbsp fresh lime juice

1 tsp chili powder

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

2 cup baby spinach

0.5 medium red bell pepper

2 tbsp red onion

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PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Pat the chicken breast and chickpeas very dry with a paper towel to ensure a crispy texture once roasted.
3
Dice the chicken into bite-sized pieces and place them on the baking sheet along with the chickpeas.
4
Drizzle with olive oil and lime juice, then sprinkle evenly with chili powder, cumin, sea salt, and black pepper.
5
Toss the mixture thoroughly to coat and spread it out into a single layer on the pan.
6
Roast for 20-25 minutes, tossing halfway through, until the chicken is cooked through and the chickpeas are golden and crunchy.
7
While the protein roasts, thinly slice the red bell pepper and finely dice the red onion.
8
Assemble the bowl by placing a base of fresh baby spinach, then top with the roasted chicken, chickpeas, peppers, and onions.