Name: Creamy 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; 1 cup broccoli florets; 1 cup chopped kale; 0.25 cup non-fat Greek yogurt; 0.5 tbsp extra virgin olive oil; 1 tsp lemon juice; 0.25 tsp garlic powder; 0.25 tsp smoked paprika; 0.25 tsp sea salt; 0.25 tsp black pepper

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

Roasted chicken breast and chickpeas served over a bed of wilted kale with a velvety lemon-yogurt dressing.

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NUTRITION

Protein

53.1g

Fat

14.4g

Carbs

36.2g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

0.5 cup canned chickpeas

1 cup broccoli florets

1 cup chopped kale

0.25 cup non-fat Greek yogurt

0.5 tbsp extra virgin olive oil

1 tsp lemon juice

0.25 tsp garlic powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat the oven to 400°F and line a large baking sheet with parchment paper.
2
Place the diced chicken, chickpeas, and broccoli on the sheet and drizzle with the olive oil.
3
Season the mixture with garlic powder, smoked paprika, sea salt, and black pepper, then toss to coat evenly.
4
Roast for 20 minutes until the chicken is cooked through and the chickpeas are slightly crisp.
5
While roasting, massage the chopped kale with half of the lemon juice in a large bowl until it softens.
6
Whisk the Greek yogurt with the remaining lemon juice in a small bowl until smooth and creamy.
7
Divide the kale into bowls, top with the roasted chicken and veggie mix, and finish with the yogurt drizzle.