Herb-Roasted Chicken and Chickpea Salad

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

Herb-Roasted Chicken and Chickpea Salad

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Chickpea Salad

Savor a delightful medley of tender herb-roasted chicken and hearty chickpeas atop a vibrant bed of mixed greens, cherry tomatoes, and crisp cucumber. This salad balances warm, savory flavors with a zesty, olive oil and lemon dressing, creating a wholesome meal that's both satisfying and nutrient-dense.

Try 7 days free, then $12.99 / mo.

NUTRITION

494kcal
Protein
45.6g
Fat
20g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Chickpeas (canned, drained)

2 cups Mixed Salad Greens

1/2 cup Cherry Tomatoes

1/2 cup Cucumber slices

1 tbsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs

1 clove Garlic

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, mix olive oil, lemon juice, chopped fresh herbs, minced garlic, salt, and pepper to create a marinade.

  • 3

    Place the chicken breast on a baking tray and rub it with half of the herb marinade. Roast in the oven for 20-25 minutes or until the internal temperature reaches 165°F.

  • 4

    While the chicken is roasting, drain and rinse the chickpeas and place them in a bowl. Toss with a pinch of salt, pepper, and a dash of olive oil if desired.

  • 5

    Prepare the salad by combining mixed greens, halved cherry tomatoes, and cucumber slices in a large bowl.

  • 6

    Once the chicken is cooked, let it rest for 5 minutes before slicing it into strips.

  • 7

    Add the sliced chicken and seasoned chickpeas to the salad, then drizzle with the remaining herb dressing.

  • 8

    Toss lightly to combine all flavors and serve immediately.

Herb-Roasted Chicken and Chickpea Salad

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

Herb-Roasted Chicken and Chickpea Salad

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Chickpea Salad

Savor a delightful medley of tender herb-roasted chicken and hearty chickpeas atop a vibrant bed of mixed greens, cherry tomatoes, and crisp cucumber. This salad balances warm, savory flavors with a zesty, olive oil and lemon dressing, creating a wholesome meal that's both satisfying and nutrient-dense.

NUTRITION

494kcal
Protein
45.6g
Fat
20g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Chickpeas (canned, drained)

2 cups Mixed Salad Greens

1/2 cup Cherry Tomatoes

1/2 cup Cucumber slices

1 tbsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, mix olive oil, lemon juice, chopped fresh herbs, minced garlic, salt, and pepper to create a marinade.

  • 3

    Place the chicken breast on a baking tray and rub it with half of the herb marinade. Roast in the oven for 20-25 minutes or until the internal temperature reaches 165°F.

  • 4

    While the chicken is roasting, drain and rinse the chickpeas and place them in a bowl. Toss with a pinch of salt, pepper, and a dash of olive oil if desired.

  • 5

    Prepare the salad by combining mixed greens, halved cherry tomatoes, and cucumber slices in a large bowl.

  • 6

    Once the chicken is cooked, let it rest for 5 minutes before slicing it into strips.

  • 7

    Add the sliced chicken and seasoned chickpeas to the salad, then drizzle with the remaining herb dressing.

  • 8

    Toss lightly to combine all flavors and serve immediately.