Name: Crispy Roasted Chickpea and 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; 0.13 cup dry quinoa; 1 cup broccoli florets; 0.5 cup red bell pepper; 0.25 tbsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp smoked paprika; 1 tbsp lemon juice

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

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea and Veggie Bowl

Oven-roasted chicken and chickpeas seasoned with smoky paprika, served over fluffy quinoa with vibrant, tender-crisp vegetables.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

48.6g

Fat

12.2g

Carbs

49.3g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

0.5 cup canned chickpeas

0.13 cup dry quinoa

1 cup broccoli florets

0.5 cup red bell pepper

0.25 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

1 tbsp lemon juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Pat chickpeas dry with a paper towel and toss them on the baking sheet with diced chicken, broccoli, and sliced peppers.
3
Drizzle with olive oil and sprinkle with sea salt, black pepper, garlic powder, and smoked paprika, tossing to coat everything evenly.
4
Roast for 20-25 minutes, tossing halfway through, until the chicken is cooked through and the chickpeas are golden and crisp.
5
While roasting, cook the quinoa in a small pot with a half cup of water according to package instructions until light and fluffy.
6
Assemble the bowl by layering the quinoa at the base, topping with the roasted chicken and veggie mixture, and finishing with a bright squeeze of fresh lemon juice.