YOUR SOLIN GENERATED RECIPE
Lemon-Herb Roasted Chicken with Fresh Vegetable and Chickpea Salad
A vibrant and satisfying dish featuring tender roasted chicken breast infused with bright lemon and fresh herbs, served alongside a colorful salad of crisp cherry tomatoes, cucumber, and red onion tossed with hearty chickpeas. This well-balanced plate offers a harmonious blend of savory proteins, refreshing veggies, and a zesty dressing for a light yet flavorful meal.
INGREDIENTS
4 oz Chicken Breast
1/2 cup Chickpeas (canned, drained)
1/2 cup Cherry Tomatoes
1/2 cup Sliced Cucumber
2 tbsp Thinly Sliced Red Onion
1 tsp Olive Oil
1 tbsp Lemon Juice and Zest
2 tbsp Mixed Fresh Herbs
PREPARATION
Preheat your oven to 400°F.
In a small bowl, combine lemon juice and zest with olive oil and chopped fresh herbs. Season lightly with salt and pepper.
Place the chicken breast on a baking tray and rub half of the lemon-herb mixture evenly over it. Roast in the oven for 20-25 minutes or until the chicken is thoroughly cooked and juices run clear.
While the chicken is roasting, prepare the salad by combining chickpeas, cherry tomatoes, sliced cucumber, and red onion in a bowl.
Drizzle the remaining lemon-herb dressing over the salad and gently toss to coat all ingredients.
Once the chicken is cooked, slice it into strips and serve atop or beside the fresh vegetable and chickpea salad.
Enjoy this balanced and flavorful meal that provides a delightful mix of lean protein and crisp, refreshing vegetables.