YOUR SOLIN GENERATED RECIPE
Herb-Grilled Chicken Caesar with Crispy Chickpea Croutons
Enjoy a refreshing twist on a classic Caesar salad with succulent herb-grilled chicken breast, crisp romaine lettuce, and baked chickpeas that add a satisfying crunch. Finished with a light, creamy Greek yogurt Caesar dressing and a sprinkle of Parmesan, this dish is as nourishing as it is flavorful.
INGREDIENTS
4 oz Chicken Breast
2 cups Romaine Lettuce
1/4 cup Canned Chickpeas
2 tbsp Nonfat Greek Yogurt
1 tbsp Parmesan Cheese
1 tsp Mixed Herbs
Salt & Pepper to taste
PREPARATION
Preheat your grill or grill pan over medium-high heat.
Season the chicken breast with salt, pepper, and mixed herbs, ensuring an even coating.
Grill the chicken breast for about 6-7 minutes per side or until fully cooked and lightly charred.
While the chicken is grilling, rinse and chop the romaine lettuce into bite-sized pieces. Set aside in a large bowl.
Rinse and drain the canned chickpeas. Pat them dry and season lightly with salt, pepper, and a pinch of herbs. Roast them in a preheated oven at 400°F for 10-15 minutes until they become crispy.
In a small bowl, mix nonfat Greek yogurt with a pinch of salt and pepper to create a light Caesar dressing.
Slice the grilled chicken and add it to the bowl with romaine lettuce. Toss gently with the dressing.
Top the salad with the crispy chickpea croutons and sprinkle with grated Parmesan cheese.
Serve immediately and enjoy a balanced meal full of flavor and crunch.