YOUR SOLIN GENERATED RECIPE
Fresh Basil Pesto Chicken Salad with Crispy Chickpeas
Enjoy a vibrant salad featuring tender grilled chicken breast, crispy roasted chickpeas, and a fresh medley of greens, tomatoes, and cucumbers, all drizzled with a fragrant basil pesto for an irresistibly savory finish.
INGREDIENTS
5 oz Chicken Breast
0.5 cup Crispy Chickpeas
1 tbsp Basil Pesto
1 cup Mixed Greens
0.5 cup Cherry Tomatoes
0.5 cup Cucumber
PREPARATION
Preheat your oven to 400°F for roasting the chickpeas.
Season the chicken breast with salt and pepper. Grill over medium heat for about 6-7 minutes on each side until fully cooked. Allow it to rest before slicing.
Rinse and pat dry chickpeas. Toss with a pinch of salt, pepper, and any desired spices, then spread on a baking sheet. Roast in the oven for 20-25 minutes until crispy.
In a large bowl, combine mixed greens, halved cherry tomatoes, and sliced cucumber.
Add the sliced grilled chicken and crispy chickpeas on top of the salad.
Drizzle with basil pesto and gently toss the salad to coat evenly.
Serve immediately and enjoy a balanced, nutrient-packed meal.