Grilled Chicken Breast with Crunchy Chickpea Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Crunchy Chickpea Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Chickpea Salad

Enjoy a light yet satisfying lunch featuring perfectly grilled chicken breast served atop a medley of crisp chickpeas, vibrant red bell pepper, cool cucumber, and zesty red onion, all tossed with a refreshing lemon-olive oil dressing and sprinkled with fresh parsley.

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NUTRITION

394kcal
Protein
43.1g
Fat
10.7g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Canned Chickpeas (drained)

1/2 medium Red Bell Pepper

1/2 cup Cucumber (diced)

1/8 medium Red Onion (thinly sliced)

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

2 tbsp Fresh Parsley (chopped)

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with your choice of salt, pepper, and any preferred herbs.

  • 3

    Grill the chicken for about 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, prepare the salad by combining the drained chickpeas, diced red bell pepper, diced cucumber, and thinly sliced red onion in a bowl.

  • 5

    In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, and chopped parsley, then drizzle over the salad.

  • 6

    Toss the salad gently to combine the flavors.

  • 7

    Slice the grilled chicken breast and serve it on top of the crunchy chickpea salad.

Grilled Chicken Breast with Crunchy Chickpea Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Crunchy Chickpea Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Chickpea Salad

Enjoy a light yet satisfying lunch featuring perfectly grilled chicken breast served atop a medley of crisp chickpeas, vibrant red bell pepper, cool cucumber, and zesty red onion, all tossed with a refreshing lemon-olive oil dressing and sprinkled with fresh parsley.

NUTRITION

394kcal
Protein
43.1g
Fat
10.7g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Canned Chickpeas (drained)

1/2 medium Red Bell Pepper

1/2 cup Cucumber (diced)

1/8 medium Red Onion (thinly sliced)

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

2 tbsp Fresh Parsley (chopped)

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with your choice of salt, pepper, and any preferred herbs.

  • 3

    Grill the chicken for about 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, prepare the salad by combining the drained chickpeas, diced red bell pepper, diced cucumber, and thinly sliced red onion in a bowl.

  • 5

    In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, and chopped parsley, then drizzle over the salad.

  • 6

    Toss the salad gently to combine the flavors.

  • 7

    Slice the grilled chicken breast and serve it on top of the crunchy chickpea salad.