YOUR SOLIN GENERATED RECIPE
Herb-Marinated Chicken and Crispy Chickpea Fresh Vegetable Bowl
Enjoy a vibrant bowl featuring tender herb-marinated chicken paired with crispy chickpeas and a medley of fresh vegetables. This balanced meal is brightened with a zesty lemon dressing, offering a satisfying blend of textures and flavors perfect for a nutritious lunch or dinner.
INGREDIENTS
4 oz Chicken Breast
1/3 cup Canned Chickpeas (rinsed and drained)
1 cup Mixed Fresh Vegetables
1 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
2 tbsp Fresh Herbs (Parsley, Thyme, Rosemary)
Salt and Black Pepper to taste
PREPARATION
In a bowl, combine the lemon juice, olive oil, chopped herbs, salt, and black pepper to create the marinade.
Place the chicken breast in a shallow dish and coat evenly with the herb marinade. Let it sit for at least 15 minutes, or up to 1 hour if time allows.
Preheat a grill pan or skillet over medium-high heat. Grill the marinated chicken for about 6-7 minutes per side, or until fully cooked and nicely charred. Once cooked, let the chicken rest for 5 minutes before slicing.
Meanwhile, rinse and drain the chickpeas well. Optionally, pat them dry and season lightly with salt, pepper, and a small drizzle of olive oil. For added crispiness, briefly sauté them in a nonstick pan over medium heat for 3-4 minutes.
In a large bowl, combine the mixed fresh vegetables. Add the grilled chicken slices and crispy chickpeas on top.
Drizzle any remaining herb marinade over the bowl and toss gently to combine. Serve immediately.