YOUR SOLIN GENERATED RECIPE
Lemon-Herb Roasted Chicken and Crispy Chickpea Salad with Fresh Vegetables
Savor the vibrant flavors of zesty lemon and fresh herbs in this nutrient-packed roasted chicken paired with a crispy chickpea salad. This dish features tender, juicy chicken mingled with crisp, garden-fresh vegetables and a light olive oil dressing, offering a wholesome meal that's satisfying, balanced, and bursting with brightness.
INGREDIENTS
4 oz Chicken Breast (Roasted)
1/2 cup Roasted Chickpeas
1 cup Cucumber (chopped)
1 medium Tomato (chopped)
1 cup Baby Spinach
1/2 cup Red Bell Pepper (diced)
1 tbsp Lemon Juice
1 tsp Olive Oil
2 tbsp Fresh Herbs (thyme and rosemary)
PREPARATION
Preheat your oven to 400°F. In a small bowl, combine fresh herbs with a bit of olive oil, lemon juice, salt, and pepper to create a marinade.
Coat the chicken breast with the herb marinade, and place it on a baking sheet. Roast in the oven for 20-25 minutes or until the internal temperature reaches 165°F.
Meanwhile, rinse and drain the chickpeas. Pat dry and toss with a sprinkle of salt, pepper, and a dash of olive oil. Roast them on a separate tray in the oven for about 15 minutes until crispy.
In a large bowl, combine chopped cucumber, diced tomato, baby spinach, and red bell pepper.
Slice the roasted chicken breast into strips and add to the salad along with the crispy chickpeas.
Drizzle the remaining lemon juice and a light drizzle of olive oil over the salad, toss gently to combine, and season with salt and pepper as desired.
Serve immediately and enjoy a fresh, protein-packed meal.