Grilled Chicken Breast with Crispy Chickpeas and Arugula Salad

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

Grilled Chicken Breast with Crispy Chickpeas and Arugula Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crispy Chickpeas and Arugula Salad

Enjoy a flavorful and balanced lunch featuring tender grilled chicken breast paired with crunchy, seasoned chickpeas atop a refreshing arugula salad with a light olive oil dressing. This dish offers a satisfying mix of textures and a bright, zesty taste that's perfect for a midday boost.

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NUTRITION

387kcal
Protein
43.7g
Fat
10.7g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

1/2 cup Crispy Chickpeas

2 cups Arugula

1 tsp Olive Oil

1/2 cup Cherry Tomatoes

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Pat the chicken breast dry and season it with salt and pepper. Grill for about 6-7 minutes per side or until fully cooked.

  • 3

    Meanwhile, preheat your oven to 400°F. Toss the drained chickpeas with a pinch of salt, pepper, and a drizzle of olive oil. Spread them on a baking sheet and roast for about 20-25 minutes until crispy, shaking halfway through.

  • 4

    In a bowl, combine the arugula and halved cherry tomatoes. Drizzle with olive oil and a pinch of salt and toss gently.

  • 5

    Slice the grilled chicken breast and serve on top of the salad, with crispy chickpeas sprinkled over.

Grilled Chicken Breast with Crispy Chickpeas and Arugula Salad

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

Grilled Chicken Breast with Crispy Chickpeas and Arugula Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crispy Chickpeas and Arugula Salad

Enjoy a flavorful and balanced lunch featuring tender grilled chicken breast paired with crunchy, seasoned chickpeas atop a refreshing arugula salad with a light olive oil dressing. This dish offers a satisfying mix of textures and a bright, zesty taste that's perfect for a midday boost.

NUTRITION

387kcal
Protein
43.7g
Fat
10.7g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

1/2 cup Crispy Chickpeas

2 cups Arugula

1 tsp Olive Oil

1/2 cup Cherry Tomatoes

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Pat the chicken breast dry and season it with salt and pepper. Grill for about 6-7 minutes per side or until fully cooked.

  • 3

    Meanwhile, preheat your oven to 400°F. Toss the drained chickpeas with a pinch of salt, pepper, and a drizzle of olive oil. Spread them on a baking sheet and roast for about 20-25 minutes until crispy, shaking halfway through.

  • 4

    In a bowl, combine the arugula and halved cherry tomatoes. Drizzle with olive oil and a pinch of salt and toss gently.

  • 5

    Slice the grilled chicken breast and serve on top of the salad, with crispy chickpeas sprinkled over.