YOUR SOLIN GENERATED RECIPE
Grilled Lemon Herb Chicken with Crispy Chickpeas and Fresh Vegetable Salad
Savor the vibrant flavors of this grilled chicken dish paired with crunchy, roasted chickpeas and a refreshing salad. The zesty lemon herb marinade elevates tender chicken breast, while the salad mix bursts with crisp vegetables and a light olive oil dressing, making each bite both nutritious and satisfying.
INGREDIENTS
4 oz Chicken Breast
1/2 cup Canned Chickpeas (drained)
2 cups Mixed Salad Greens
1/2 cup Cherry Tomatoes
1/2 cup Cucumber Slices
1/4 cup Red Onion Slices
1 tsp Olive Oil
1 tbsp Lemon Juice
2 tbsp Fresh Herbs (Parsley & Thyme)
PREPARATION
Preheat your grill to medium-high heat.
Pat the chicken breast dry and marinate it with lemon juice, chopped fresh herbs, a pinch of salt, and pepper for at least 15 minutes.
While the chicken marinates, rinse and drain the canned chickpeas. Spread them on a baking sheet, drizzle with a tiny bit of olive oil, sprinkle a pinch of salt, and roast in a preheated oven at 400°F for about 20 minutes until they become crispy.
Grill the marinated chicken breast for about 6-7 minutes per side or until fully cooked and slightly charred on the outside.
Assemble the salad by combining mixed greens, cherry tomatoes, cucumber slices, and red onion slices in a bowl.
Dress the salad with the remaining olive oil and a splash of lemon juice, tossing gently to coat evenly.
Slice the grilled chicken and serve it atop the fresh vegetable salad, garnished with the crispy roasted chickpeas.
Enjoy your balanced meal, perfect for a wholesome dinner.