Name: Mediterranean Chickpea and Quinoa Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 0.5 cup chickpeas; 0.5 cup cooked quinoa; 0.5 cup cucumber; 0.5 cup cherry tomatoes; 0.25 cup red onion; 0.5 tbsp tahini; 1 tbsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano; 1 tsp extra virgin olive oil

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

YOUR SOLIN GENERATED RECIPE

Mediterranean Chickpea and Quinoa Bowl

Pan-seared chicken and fluffy quinoa tossed with crisp cucumbers and buttery chickpeas, finished with a creamy lemon-tahini dressing.

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NUTRITION

Protein

48.9g

Fat

17.3g

Carbs

52.2g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

0.5 cup chickpeas

0.5 cup cooked quinoa

0.5 cup cucumber

0.5 cup cherry tomatoes

0.25 cup red onion

0.5 tbsp tahini

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tsp extra virgin olive oil

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PREPARATION

1
Season the chicken breast evenly with a portion of the sea salt, black pepper, and all of the dried oregano.
2
Heat the extra virgin olive oil in a medium skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden and cooked through.
3
In a small bowl, whisk together the tahini and lemon juice with a splash of warm water and the remaining salt and pepper until the dressing is smooth and creamy.
4
Layer the cooked quinoa and rinsed chickpeas in a large serving bowl and toss gently to combine.
5
Add the diced cucumber, halved cherry tomatoes, and finely diced red onion to the bowl.
6
Slice the warm chicken breast into thin strips and place them on top of the vegetables.
7
Drizzle the lemon-tahini dressing over the entire bowl and serve immediately while the chicken is still warm.