Lemon-Herb Grilled Chicken Salad with Roasted Vegetables and Crispy Chickpeas

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

Lemon-Herb Grilled Chicken Salad with Roasted Vegetables and Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Grilled Chicken Salad with Roasted Vegetables and Crispy Chickpeas

A vibrant, nutrient-packed salad featuring succulent lemon-herb grilled chicken on a fresh spinach bed, tossed with a medley of roasted seasonal vegetables and finished with a crunchy topping of crispy chickpeas. This dish balances bright citrus notes with savory herbs to indulge your palate while fitting seamlessly into your healthy meal plan.

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NUTRITION

430kcal
Protein
44.4g
Fat
11.4g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Spinach

1 medium Red Bell Pepper

0.5 medium Zucchini

0.25 small Red Onion

0.5 cup Chickpeas (canned, drained, rinsed)

1 tsp Olive Oil

2 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley & Thyme)

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PREPARATION

  • 1

    Preheat the grill or grill pan over medium-high heat. In a small bowl, mix 1 tbsp lemon juice, half of the olive oil, and finely chopped fresh herbs. Season the chicken breast with salt and pepper, then brush with the lemon-herb mixture.

  • 2

    Grill the chicken for about 6-7 minutes on each side until fully cooked and slightly charred. Allow it to rest briefly before slicing into strips.

  • 3

    While the chicken grills, preheat the oven to 400°F. Toss the chopped red bell pepper, zucchini slices, and red onion with the remaining olive oil, a pinch of salt, and a drizzle of lemon juice. Spread on a baking sheet and roast for about 15 minutes, until tender and slightly caramelized.

  • 4

    Rinse and drain the chickpeas. Pat them dry with a paper towel, then spread them on a baking sheet. Roast in the oven for an additional 10-12 minutes until crisp, shaking the pan halfway through.

  • 5

    Assemble the salad by placing spinach at the base. Top with the grilled chicken slices, roasted vegetables, and crispy chickpeas. Drizzle with any remaining lemon juice and garnish with additional fresh herbs if desired.

Lemon-Herb Grilled Chicken Salad with Roasted Vegetables and Crispy Chickpeas

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

Lemon-Herb Grilled Chicken Salad with Roasted Vegetables and Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Grilled Chicken Salad with Roasted Vegetables and Crispy Chickpeas

A vibrant, nutrient-packed salad featuring succulent lemon-herb grilled chicken on a fresh spinach bed, tossed with a medley of roasted seasonal vegetables and finished with a crunchy topping of crispy chickpeas. This dish balances bright citrus notes with savory herbs to indulge your palate while fitting seamlessly into your healthy meal plan.

NUTRITION

430kcal
Protein
44.4g
Fat
11.4g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Spinach

1 medium Red Bell Pepper

0.5 medium Zucchini

0.25 small Red Onion

0.5 cup Chickpeas (canned, drained, rinsed)

1 tsp Olive Oil

2 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley & Thyme)

PREPARATION

  • 1

    Preheat the grill or grill pan over medium-high heat. In a small bowl, mix 1 tbsp lemon juice, half of the olive oil, and finely chopped fresh herbs. Season the chicken breast with salt and pepper, then brush with the lemon-herb mixture.

  • 2

    Grill the chicken for about 6-7 minutes on each side until fully cooked and slightly charred. Allow it to rest briefly before slicing into strips.

  • 3

    While the chicken grills, preheat the oven to 400°F. Toss the chopped red bell pepper, zucchini slices, and red onion with the remaining olive oil, a pinch of salt, and a drizzle of lemon juice. Spread on a baking sheet and roast for about 15 minutes, until tender and slightly caramelized.

  • 4

    Rinse and drain the chickpeas. Pat them dry with a paper towel, then spread them on a baking sheet. Roast in the oven for an additional 10-12 minutes until crisp, shaking the pan halfway through.

  • 5

    Assemble the salad by placing spinach at the base. Top with the grilled chicken slices, roasted vegetables, and crispy chickpeas. Drizzle with any remaining lemon juice and garnish with additional fresh herbs if desired.