YOUR SOLIN GENERATED RECIPE
Lemon-Herb Grilled Chicken with Fresh Chopped Salad
Enjoy a vibrant, wholesome meal featuring tender lemon-herb grilled chicken paired with a refreshing chopped salad. Crisp baby spinach, juicy cherry tomatoes, cool cucumber, and a hint of red onion are tossed with hearty chickpeas and lightly dressed in a zesty lemon-garlic olive oil marinade. This dish strikes a perfect balance of lean protein and colorful veggies, making it an ideal choice whether you're fueling up for a busy day or winding down with a healthy dinner.
INGREDIENTS
5 oz Chicken Breast (grilled)
1/2 cup Chickpeas, drained
1 cup Baby Spinach
1/2 cup Cherry Tomatoes
1/2 cup Cucumber
1/8 cup Red Onion
1 tsp Olive Oil
1 tbsp Lemon Juice
1 clove Garlic
1/4 cup Fresh Parsley (chopped)
PREPARATION
In a small bowl, whisk together olive oil, lemon juice, minced garlic, and chopped parsley to create the marinade.
Place the chicken breast in a resealable bag or shallow dish and pour half of the marinade over it. Let it marinate for at least 20 minutes.
Preheat your grill or a grill pan over medium-high heat. Grill the chicken for about 6-7 minutes per side, or until it reaches an internal temperature of 165°F.
While the chicken is grilling, prepare the salad by combining baby spinach, halved cherry tomatoes, diced cucumber, and thinly sliced red onion in a large bowl.
Drain and rinse the chickpeas, then add them to the salad.
Drizzle the remaining marinade over the salad and toss gently to combine.
Slice the grilled chicken and serve it on top of or beside the fresh chopped salad.
Enjoy your balanced and delicious meal!