YOUR SOLIN GENERATED RECIPE
Herb Chicken and Crispy Chickpea Salad with Lemon Vinaigrette
Savor a vibrant salad featuring tender herb-infused chicken breast paired with crispy spiced chickpeas atop a bed of fresh mixed greens and crunchy veggies. Drizzled with a zesty lemon vinaigrette, this dish strikes the perfect balance of protein, freshness, and satisfying texture to power your meal.
INGREDIENTS
3 oz Chicken Breast
1/2 cup Canned Chickpeas (drained)
2 cups Mixed Greens
1/2 cup sliced Red Bell Pepper
1/2 cup sliced Cucumber
1/2 tbsp Olive Oil
1 tbsp Fresh Lemon Juice
1 tsp Mixed Dried Herbs
1 tsp Garlic Powder
Salt and Black Pepper to taste
PREPARATION
Preheat a skillet over medium heat and season the chicken breast with mixed dried herbs, garlic powder, salt, and pepper.
Cook the chicken breast for about 5-6 minutes per side until fully cooked and lightly browned. Once cooked, let it rest for a few minutes before slicing into strips.
Meanwhile, rinse and drain the canned chickpeas. Toss them in a dry skillet with a light spray of olive oil, garlic powder, and a pinch of salt. Roast over medium heat for 5-7 minutes until they become crispy.
In a large bowl, combine the mixed greens, sliced red bell pepper, and sliced cucumber.
Prepare the lemon vinaigrette by whisking together the fresh lemon juice and the remaining olive oil, and season with salt and pepper to taste.
Add the sliced chicken and crispy chickpeas to the salad bowl, drizzle the lemon vinaigrette over the top, and gently toss to combine.
Serve immediately and enjoy the refreshing blend of flavors and textures.