YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Chickpea Pasta Salad with Spinach
Savor a vibrant, nutrient-packed salad featuring succulent grilled chicken tossed with al dente whole wheat pasta, hearty chickpeas, fresh spinach, and juicy cherry tomatoes. This refreshing dish is lightly dressed in a zesty lemon and olive oil vinaigrette and garnished with crunchy toasted whole grain bread croutons, offering a perfect balance of textures and flavors.
INGREDIENTS
4 oz Grilled Chicken Breast
1/2 cup cooked Whole Wheat Pasta
1/4 cup Chickpeas
2 cups Fresh Spinach
1/2 cup Cherry Tomatoes
1 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
1 slice Whole Grain Bread (toasted)
PREPARATION
Preheat your grill to medium-high heat. Season the chicken breast lightly with salt, pepper, and a squeeze of lemon juice.
Grill the chicken for about 6-7 minutes per side until fully cooked and slightly charred. Let cool slightly and then slice into strips.
In a large bowl, combine the cooked whole wheat pasta, chickpeas, fresh spinach, and halved cherry tomatoes.
In a small bowl, whisk together the extra virgin olive oil, lemon juice, and a pinch of salt and pepper to create a light vinaigrette.
Drizzle the dressing over the salad and toss gently to combine all ingredients well.
Top the salad with the grilled chicken slices and garnish with crumbled pieces of toasted whole grain bread for added crunch.
Serve immediately and enjoy this fresh, protein-packed, and flavor-filled lunch.