YOUR SOLIN GENERATED RECIPE
Lemon-Herb Chicken Salad with Fresh Greens and Crispy Chickpeas
Savor this vibrant, refreshing dish featuring tender lemon-herb chicken paired with crisp chickpeas and a medley of fresh greens and vegetables. The zesty lemon dressing ties all the flavors together in a light yet satisfying meal perfect for any time of day.
INGREDIENTS
4 ounces Chicken Breast
1/2 cup Crispy Chickpeas
2 cups Mixed Greens
1/2 cup Cherry Tomatoes
1/2 cup Cucumber slices
2 tbsp Lemon Juice
1 tbsp Olive Oil
2 tbsp Fresh Parsley
PREPARATION
Preheat your oven to 400°F for roasting the chickpeas. Toss chickpeas lightly with a pinch of salt, pepper, and a drizzle of olive oil, then roast for 20-25 minutes until crispy.
Season the chicken breast with salt, pepper, and finely chopped fresh parsley. Squeeze some lemon juice over the chicken for an extra burst of flavor.
Cook the chicken breast by grilling or baking at 375°F for approximately 20 minutes, or until it reaches an internal temperature of 165°F. Let it rest for a few minutes and then slice into strips.
In a large bowl, combine mixed greens, halved cherry tomatoes, and cucumber slices.
Whisk together the remaining lemon juice and olive oil to create a light dressing. Pour over the salad and toss gently.
Top the salad with the sliced chicken and crispy chickpeas. Garnish with additional parsley if desired, then serve immediately.