Roasted Vegetable and Chickpea Grain Bowl

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

Roasted Vegetable and Chickpea Grain Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable and Chickpea Grain Bowl

Oven-roasted chicken and chickpeas tossed with vibrant vegetables over fluffy quinoa, finished with a zesty lemon-tahini drizzle for a satisfying crunch.

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NUTRITION

569kcal
Protein
52.6g
Fat
14.4g
Carbs
60.8g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

0.5 cup chickpeas

0.5 cup quinoa

1 cup broccoli florets

0.5 cup red bell pepper

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 tbsp lemon juice

1 tsp tahini

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry with paper towels and cut it into 1-inch bite-sized cubes.

  • 3

    In a large mixing bowl, combine the cubed chicken, drained chickpeas, broccoli florets, and chopped red bell pepper.

  • 4

    Drizzle the olive oil over the mixture and sprinkle with sea salt, black pepper, and garlic powder, tossing thoroughly to ensure everything is evenly coated.

  • 5

    Spread the chicken and vegetable mixture in a single layer across the prepared baking sheet.

  • 6

    Roast in the oven for 18-20 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    While the tray is roasting, whisk together the lemon juice and tahini in a small bowl until smooth to create the dressing.

  • 8

    To assemble, place the cooked quinoa in the base of a bowl, top with the roasted chicken and vegetable mixture, and finish with the lemon-tahini drizzle.

Roasted Vegetable and Chickpea Grain Bowl

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

Roasted Vegetable and Chickpea Grain Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable and Chickpea Grain Bowl

Oven-roasted chicken and chickpeas tossed with vibrant vegetables over fluffy quinoa, finished with a zesty lemon-tahini drizzle for a satisfying crunch.

NUTRITION

569kcal
Protein
52.6g
Fat
14.4g
Carbs
60.8g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

0.5 cup chickpeas

0.5 cup quinoa

1 cup broccoli florets

0.5 cup red bell pepper

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 tbsp lemon juice

1 tsp tahini

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry with paper towels and cut it into 1-inch bite-sized cubes.

  • 3

    In a large mixing bowl, combine the cubed chicken, drained chickpeas, broccoli florets, and chopped red bell pepper.

  • 4

    Drizzle the olive oil over the mixture and sprinkle with sea salt, black pepper, and garlic powder, tossing thoroughly to ensure everything is evenly coated.

  • 5

    Spread the chicken and vegetable mixture in a single layer across the prepared baking sheet.

  • 6

    Roast in the oven for 18-20 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    While the tray is roasting, whisk together the lemon juice and tahini in a small bowl until smooth to create the dressing.

  • 8

    To assemble, place the cooked quinoa in the base of a bowl, top with the roasted chicken and vegetable mixture, and finish with the lemon-tahini drizzle.