YOUR SOLIN GENERATED RECIPE
Lemon-Herb Chicken Salad with Fresh Greens and Crispy Chickpeas
Enjoy a vibrant, protein-packed salad featuring tender lemon-herb chicken paired with crispy roasted chickpeas, fresh mixed greens, and a burst of cherry tomatoes and cucumber. This dish delivers a delightful balance of tangy citrus and aromatic herbs, making it a refreshing and satisfying meal that fuels your day.
INGREDIENTS
5 oz Chicken Breast (cooked, roasted)
1/2 cup Chickpeas (drained)
2 cups Mixed Greens
1/2 cup Cherry Tomatoes (halved)
1/2 cup Cucumber (sliced)
2 tbsp Fresh Parsley (chopped)
2 tbsp Lemon Juice
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F. Rinse and drain the chickpeas, pat them dry with a paper towel, and season lightly with salt, pepper, and a drizzle of olive oil.
Spread the chickpeas on a baking sheet and roast for about 20-25 minutes until crispy, stirring halfway through.
While the chickpeas roast, season the chicken breast with salt, pepper, and a squeeze of lemon juice. You can also add finely chopped parsley for extra flavor.
Grill or pan-sear the chicken breast over medium-high heat until fully cooked through, about 5-7 minutes per side. Once cooked, allow it to rest and then slice it into strips.
In a large bowl, combine mixed greens, halved cherry tomatoes, cucumber slices, and fresh chopped parsley.
Add the sliced chicken and roasted chickpeas to the bowl.
Drizzle with lemon juice and an additional teaspoon of olive oil if desired. Toss gently to combine all flavors.
Season with additional salt and pepper to taste and serve immediately.