YOUR SOLIN GENERATED RECIPE
Herb-Grilled Chicken Caesar with Crispy Chickpea Croutons
Enjoy a refreshing twist on the classic Caesar salad with herb-grilled chicken and savory crispy chickpea croutons. This dish harmonizes tender, juicy chicken with crisp romaine lettuce and a tangy Greek yogurt Caesar dressing, all topped with a sprinkle of parmesan. The chickpea croutons add a delightful crunch, making it a balanced, nutrient-packed meal perfect for any time of the day.
INGREDIENTS
4 oz Chicken Breast
2 cups Romaine Lettuce
1/2 cup canned Chickpeas (drained)
2 tbsp Plain Non-Fat Greek Yogurt
1 tbsp Shredded Parmesan Cheese
1 tsp Olive Oil
1 tsp Lemon Juice
1 tsp Garlic Powder
1 tsp Dried Italian Herbs
Salt and Pepper to taste
PREPARATION
Preheat a grill pan (or outdoor grill) over medium-high heat.
In a small bowl, mix olive oil, lemon juice, garlic powder, dried Italian herbs, salt, and pepper.
Coat the chicken breast with the herb mixture and let it marinate for about 10 minutes.
Grill the chicken for about 5-6 minutes per side or until fully cooked and juices run clear. Let it rest before slicing.
While the chicken cooks, drain and pat dry the chickpeas. Toss them with a pinch of salt, pepper, and a sprinkle of garlic powder, then roast in a preheated oven at 400°F for 15 minutes or until crispy.
In a large bowl, combine chopped romaine lettuce with Greek yogurt to lightly coat the leaves. Season with a bit of salt and pepper to taste.
Slice the grilled chicken into strips and add to the salad along with the crispy chickpea croutons.
Top with shredded parmesan cheese and serve immediately.