Crispy Roasted Brussels Sprout Salad with Lemon-Herb Vinaigrette

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

Crispy Roasted Brussels Sprout Salad with Lemon-Herb Vinaigrette

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Brussels Sprout Salad with Lemon-Herb Vinaigrette

Enjoy a vibrant salad featuring crispy roasted Brussels sprouts and hearty chickpeas tossed with tender grilled chicken breast, all drizzled in a bright, tangy lemon-herb vinaigrette. The combination of roasted veggies, lean protein, and a nutty crunch from toasted almonds creates a satisfying and nutritious meal perfect for any time of day.

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NUTRITION

574kcal
Protein
42.9g
Fat
26.9g
Carbs
48.2g

SERVINGS

1 serving

INGREDIENTS

200g Brussels Sprouts

1/2 cup Chickpeas

3 oz Chicken Breast

1 tbsp Olive Oil

1/8 cup Sliced Almonds

1 small Lemon

1 Garlic Clove

2 tbsp Fresh Parsley

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Trim and halve the Brussels sprouts. Toss them with the chickpeas, olive oil, and a lightly crushed garlic clove. Spread the mixture on a baking sheet and roast for 20-25 minutes, until the sprouts are tender and slightly crispy on the edges.

  • 3

    While the vegetables roast, season the chicken breast with salt and pepper. Grill or pan-sear the chicken over medium heat for about 6-7 minutes per side until cooked through. Once done, let it rest briefly before slicing into strips.

  • 4

    In a small bowl, squeeze the juice from the lemon and whisk together with chopped parsley, a pinch of salt, and pepper to create the lemon-herb vinaigrette.

  • 5

    Combine the roasted Brussels sprouts and chickpeas in a large bowl. Toss with the vinaigrette and top with sliced chicken breast and a scattering of sliced almonds.

  • 6

    Serve warm or at room temperature and enjoy your nutrient-packed, flavorful salad.

Crispy Roasted Brussels Sprout Salad with Lemon-Herb Vinaigrette

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

Crispy Roasted Brussels Sprout Salad with Lemon-Herb Vinaigrette

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Brussels Sprout Salad with Lemon-Herb Vinaigrette

Enjoy a vibrant salad featuring crispy roasted Brussels sprouts and hearty chickpeas tossed with tender grilled chicken breast, all drizzled in a bright, tangy lemon-herb vinaigrette. The combination of roasted veggies, lean protein, and a nutty crunch from toasted almonds creates a satisfying and nutritious meal perfect for any time of day.

NUTRITION

574kcal
Protein
42.9g
Fat
26.9g
Carbs
48.2g

SERVINGS

1 serving

INGREDIENTS

200g Brussels Sprouts

1/2 cup Chickpeas

3 oz Chicken Breast

1 tbsp Olive Oil

1/8 cup Sliced Almonds

1 small Lemon

1 Garlic Clove

2 tbsp Fresh Parsley

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Trim and halve the Brussels sprouts. Toss them with the chickpeas, olive oil, and a lightly crushed garlic clove. Spread the mixture on a baking sheet and roast for 20-25 minutes, until the sprouts are tender and slightly crispy on the edges.

  • 3

    While the vegetables roast, season the chicken breast with salt and pepper. Grill or pan-sear the chicken over medium heat for about 6-7 minutes per side until cooked through. Once done, let it rest briefly before slicing into strips.

  • 4

    In a small bowl, squeeze the juice from the lemon and whisk together with chopped parsley, a pinch of salt, and pepper to create the lemon-herb vinaigrette.

  • 5

    Combine the roasted Brussels sprouts and chickpeas in a large bowl. Toss with the vinaigrette and top with sliced chicken breast and a scattering of sliced almonds.

  • 6

    Serve warm or at room temperature and enjoy your nutrient-packed, flavorful salad.