Grilled Chicken Breast Salad with Chickpeas and Crisp Veggies

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

Grilled Chicken Breast Salad with Chickpeas and Crisp Veggies

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Salad with Chickpeas and Crisp Veggies

A vibrant, protein-packed salad featuring succulent grilled chicken breast, hearty chickpeas, and a colorful mix of crisp veggies tossed in a light lemon-olive oil dressing. Perfect for a refreshing yet satisfying lunch.

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NUTRITION

462kcal
Protein
39.6g
Fat
11.5g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (cooked)

1/2 cup Canned Chickpeas (drained)

2 cups Mixed Salad Greens

1/4 medium Cucumber

1/2 cup Cherry Tomatoes

1/2 medium Red Bell Pepper

1 tsp Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with your preferred spices (salt, pepper, and a squeeze of lemon if desired).

  • 3

    Grill the chicken breast for about 6-7 minutes per side or until it reaches an internal temperature of 165°F.

  • 4

    While the chicken is grilling, rinse and drain the chickpeas, and chop the cucumber, cherry tomatoes, and red bell pepper into bite-sized pieces.

  • 5

    In a large bowl, combine the mixed salad greens with the chopped veggies and chickpeas.

  • 6

    In a small bowl, whisk together the olive oil and lemon juice to create a light dressing.

  • 7

    Slice the grilled chicken breast and arrange on top of the salad.

  • 8

    Drizzle the dressing over the salad, toss gently, and serve immediately.

Grilled Chicken Breast Salad with Chickpeas and Crisp Veggies

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

Grilled Chicken Breast Salad with Chickpeas and Crisp Veggies

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Salad with Chickpeas and Crisp Veggies

A vibrant, protein-packed salad featuring succulent grilled chicken breast, hearty chickpeas, and a colorful mix of crisp veggies tossed in a light lemon-olive oil dressing. Perfect for a refreshing yet satisfying lunch.

NUTRITION

462kcal
Protein
39.6g
Fat
11.5g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (cooked)

1/2 cup Canned Chickpeas (drained)

2 cups Mixed Salad Greens

1/4 medium Cucumber

1/2 cup Cherry Tomatoes

1/2 medium Red Bell Pepper

1 tsp Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with your preferred spices (salt, pepper, and a squeeze of lemon if desired).

  • 3

    Grill the chicken breast for about 6-7 minutes per side or until it reaches an internal temperature of 165°F.

  • 4

    While the chicken is grilling, rinse and drain the chickpeas, and chop the cucumber, cherry tomatoes, and red bell pepper into bite-sized pieces.

  • 5

    In a large bowl, combine the mixed salad greens with the chopped veggies and chickpeas.

  • 6

    In a small bowl, whisk together the olive oil and lemon juice to create a light dressing.

  • 7

    Slice the grilled chicken breast and arrange on top of the salad.

  • 8

    Drizzle the dressing over the salad, toss gently, and serve immediately.