Creamy Chickpea Scramble with Roasted Vegetables

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

Creamy Chickpea Scramble with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea Scramble with Roasted Vegetables

Pan-seared mashed chickpeas and shredded chicken folded with roasted vegetables and creamy Greek yogurt, finished with a sprinkle of nutritional yeast for a nutty, toasted flavor.

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NUTRITION

309kcal
Protein
28.7g
Fat
9.2g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Chickpeas, canned and rinsed

1.5 ounces Cooked Chicken Breast, shredded

1/2 cup Zucchini, diced

1/4 cup Red Bell Pepper, diced

1 teaspoon Olive Oil

1 tablespoon Nutritional Yeast

1 cup Fresh Spinach

2 tablespoons Non-fat Greek Yogurt

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PREPARATION

  • 1

    Preheat oven to 400°F and toss diced zucchini and bell peppers with half the olive oil, roasting until tender.

  • 2

    In a skillet, heat the remaining olive oil over medium heat and add the chickpeas, mashing them slightly with a fork.

  • 3

    Stir in the shredded chicken and roasted vegetables, cooking until heated through.

  • 4

    Add the spinach and nutritional yeast, stirring until the spinach is wilted.

  • 5

    Remove from heat and fold in the Greek yogurt for a creamy finish, seasoning with salt and pepper to taste.

Creamy Chickpea Scramble with Roasted Vegetables

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

Creamy Chickpea Scramble with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea Scramble with Roasted Vegetables

Pan-seared mashed chickpeas and shredded chicken folded with roasted vegetables and creamy Greek yogurt, finished with a sprinkle of nutritional yeast for a nutty, toasted flavor.

NUTRITION

309kcal
Protein
28.7g
Fat
9.2g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Chickpeas, canned and rinsed

1.5 ounces Cooked Chicken Breast, shredded

1/2 cup Zucchini, diced

1/4 cup Red Bell Pepper, diced

1 teaspoon Olive Oil

1 tablespoon Nutritional Yeast

1 cup Fresh Spinach

2 tablespoons Non-fat Greek Yogurt

PREPARATION

  • 1

    Preheat oven to 400°F and toss diced zucchini and bell peppers with half the olive oil, roasting until tender.

  • 2

    In a skillet, heat the remaining olive oil over medium heat and add the chickpeas, mashing them slightly with a fork.

  • 3

    Stir in the shredded chicken and roasted vegetables, cooking until heated through.

  • 4

    Add the spinach and nutritional yeast, stirring until the spinach is wilted.

  • 5

    Remove from heat and fold in the Greek yogurt for a creamy finish, seasoning with salt and pepper to taste.