Herb-Roasted Chicken and Chickpea Salad Bowl with Fresh Vegetables

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

Herb-Roasted Chicken and Chickpea Salad Bowl with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Chickpea Salad Bowl with Fresh Vegetables

Enjoy a vibrant and wholesome salad bowl featuring tender herb-roasted chicken paired with protein-rich chickpeas, crisp fresh vegetables, and a zesty olive oil and lemon dressing. This balanced meal is perfect any time of day, offering a delicious interplay of textures and flavors with every bite.

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NUTRITION

400kcal
Protein
44.2g
Fat
10.8g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Chickpeas (canned, drained)

1 cup Mixed Greens

1/2 cup Cucumber slices

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (assorted)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast with a pinch of salt, pepper, and chopped fresh herbs.

  • 3

    Place the chicken on a baking tray and roast for about 20-25 minutes until fully cooked and juices run clear.

  • 4

    While the chicken roasts, rinse and drain the chickpeas, and prepare your vegetables by slicing the cucumber and halving the cherry tomatoes.

  • 5

    In a large bowl, combine the mixed greens, chickpeas, cucumber, and cherry tomatoes.

  • 6

    Once the chicken is done and slightly cooled, slice it into strips and add to the salad bowl.

  • 7

    Drizzle olive oil and lemon juice over the salad and gently toss to combine all the flavors.

  • 8

    Serve immediately and enjoy your nutrient-packed salad bowl.

Herb-Roasted Chicken and Chickpea Salad Bowl with Fresh Vegetables

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

Herb-Roasted Chicken and Chickpea Salad Bowl with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Chickpea Salad Bowl with Fresh Vegetables

Enjoy a vibrant and wholesome salad bowl featuring tender herb-roasted chicken paired with protein-rich chickpeas, crisp fresh vegetables, and a zesty olive oil and lemon dressing. This balanced meal is perfect any time of day, offering a delicious interplay of textures and flavors with every bite.

NUTRITION

400kcal
Protein
44.2g
Fat
10.8g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Chickpeas (canned, drained)

1 cup Mixed Greens

1/2 cup Cucumber slices

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (assorted)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast with a pinch of salt, pepper, and chopped fresh herbs.

  • 3

    Place the chicken on a baking tray and roast for about 20-25 minutes until fully cooked and juices run clear.

  • 4

    While the chicken roasts, rinse and drain the chickpeas, and prepare your vegetables by slicing the cucumber and halving the cherry tomatoes.

  • 5

    In a large bowl, combine the mixed greens, chickpeas, cucumber, and cherry tomatoes.

  • 6

    Once the chicken is done and slightly cooled, slice it into strips and add to the salad bowl.

  • 7

    Drizzle olive oil and lemon juice over the salad and gently toss to combine all the flavors.

  • 8

    Serve immediately and enjoy your nutrient-packed salad bowl.