Fresh Herb-Citrus Chicken Salad with Crispy Chickpeas

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

Fresh Herb-Citrus Chicken Salad with Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Fresh Herb-Citrus Chicken Salad with Crispy Chickpeas

A vibrant salad featuring tender grilled chicken, crispy roasted chickpeas, and a medley of fresh mixed greens and colorful vegetables, all dressed in a zesty citrus-herb vinaigrette. This dish is refreshing, light, and packed with protein, making it perfect for a wholesome breakfast, lunch, or dinner.

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NUTRITION

382kcal
Protein
36.3g
Fat
12.6g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 cup Canned Chickpeas (drained)

2 cups Mixed Greens

1/2 medium Red Bell Pepper

1/2 cup sliced Cucumber

1 handful Fresh Herbs (Parsley, Cilantro, Basil)

2 tbsp Fresh Lemon Juice

1/2 tbsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F to roast the chickpeas.

  • 2

    Rinse and drain the chickpeas. Pat them dry with a paper towel, and toss with a pinch of salt, pepper, and a tiny drizzle of olive oil. Spread them on a baking sheet and roast for 20-25 minutes until crispy, stirring halfway through.

  • 3

    Meanwhile, season the chicken breast with salt and pepper. Grill or pan-sear the chicken over medium-high heat until fully cooked, about 5-6 minutes per side. Once done, let it rest before slicing into strips.

  • 4

    In a large bowl, combine the mixed greens, sliced red bell pepper, cucumber, and a handful of fresh herbs.

  • 5

    In a small bowl, mix the lemon juice with the remaining olive oil (if any) and a pinch of salt and pepper to create the dressing.

  • 6

    Add the sliced chicken and roasted chickpeas to the salad bowl, drizzle with the citrus dressing, and gently toss to combine. Serve immediately.

Fresh Herb-Citrus Chicken Salad with Crispy Chickpeas

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

Fresh Herb-Citrus Chicken Salad with Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Fresh Herb-Citrus Chicken Salad with Crispy Chickpeas

A vibrant salad featuring tender grilled chicken, crispy roasted chickpeas, and a medley of fresh mixed greens and colorful vegetables, all dressed in a zesty citrus-herb vinaigrette. This dish is refreshing, light, and packed with protein, making it perfect for a wholesome breakfast, lunch, or dinner.

NUTRITION

382kcal
Protein
36.3g
Fat
12.6g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 cup Canned Chickpeas (drained)

2 cups Mixed Greens

1/2 medium Red Bell Pepper

1/2 cup sliced Cucumber

1 handful Fresh Herbs (Parsley, Cilantro, Basil)

2 tbsp Fresh Lemon Juice

1/2 tbsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F to roast the chickpeas.

  • 2

    Rinse and drain the chickpeas. Pat them dry with a paper towel, and toss with a pinch of salt, pepper, and a tiny drizzle of olive oil. Spread them on a baking sheet and roast for 20-25 minutes until crispy, stirring halfway through.

  • 3

    Meanwhile, season the chicken breast with salt and pepper. Grill or pan-sear the chicken over medium-high heat until fully cooked, about 5-6 minutes per side. Once done, let it rest before slicing into strips.

  • 4

    In a large bowl, combine the mixed greens, sliced red bell pepper, cucumber, and a handful of fresh herbs.

  • 5

    In a small bowl, mix the lemon juice with the remaining olive oil (if any) and a pinch of salt and pepper to create the dressing.

  • 6

    Add the sliced chicken and roasted chickpeas to the salad bowl, drizzle with the citrus dressing, and gently toss to combine. Serve immediately.