YOUR SOLIN GENERATED RECIPE
Roasted Chicken and Crispy Chickpea Salad with Lemon-Herb Dressing
Savor the vibrant flavors of tender roasted chicken paired with crunchy, crispy chickpeas atop a fresh bed of mixed greens and juicy cherry tomatoes. Finished with a zesty lemon-herb dressing, this salad delivers a balanced mix of protein, fiber, and bright citrus nuances, perfect for a healthy meal any time of day.
INGREDIENTS
4 oz Chicken Breast
1/2 cup Chickpeas (drained)
2 cups Mixed Salad Greens
1/2 cup Cherry Tomatoes
1 tsp Olive Oil
1 tbsp Lemon Juice
1 tbsp Fresh Parsley
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Season the chicken breast with salt and pepper, and roast it in the oven for about 20-25 minutes until cooked through. Allow to cool slightly and then slice into strips.
Drain and pat dry the chickpeas. Toss them with a pinch of salt, pepper, and a tiny drizzle of olive oil, then spread them on a baking sheet and roast in the oven for 15-20 minutes until they are crispy.
In a large bowl, combine the mixed salad greens and cherry tomatoes.
In a small bowl, whisk together lemon juice, olive oil, chopped fresh parsley, salt, and pepper to create a zesty dressing.
Top the greens with sliced roasted chicken and roasted chickpeas.
Drizzle the lemon-herb dressing over the salad and toss gently to combine. Serve immediately.