Lemon-Herb Roasted Chicken and Crispy Chickpea Salad

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

Lemon-Herb Roasted Chicken and Crispy Chickpea Salad

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken and Crispy Chickpea Salad

This vibrant salad combines tender lemon-herb roasted chicken with crispy roasted chickpeas over a bed of fresh mixed greens, cherry tomatoes, and cucumber. The bright, zesty lemon dressing ties the elements together, offering a satisfying mix of textures and flavors perfect for a wholesome meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

404kcal
Protein
45.1g
Fat
11.1g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/3 cup Canned Chickpeas (drained and roasted)

2 cups Mixed Salad Greens

5 Cherry Tomatoes

1/4 cup Cucumber slices

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 tbsp Fresh Herbs (Rosemary, Thyme, Oregano)

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and half of the chopped fresh herbs. Drizzle with a bit of lemon juice.

  • 3

    Place the seasoned chicken on a baking sheet and roast in the oven for 20-25 minutes or until the internal temperature reaches 165°F.

  • 4

    While the chicken is roasting, rinse and drain the canned chickpeas. Toss them with a pinch of salt, pepper, and a small amount of olive oil along with the remaining herbs. Spread them on a separate baking tray and roast in the oven for about 15 minutes until crispy.

  • 5

    In a large bowl, combine mixed salad greens, halved cherry tomatoes, and cucumber slices.

  • 6

    Prepare a dressing by mixing the fresh lemon juice with the teaspoon of olive oil. Drizzle over the salad and toss gently.

  • 7

    Slice the roasted chicken breast and place it on top of the salad. Sprinkle the crispy chickpeas over the dish.

  • 8

    Serve immediately and enjoy a balanced meal full of vibrant flavors and textures.

Lemon-Herb Roasted Chicken and Crispy Chickpea Salad

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

Lemon-Herb Roasted Chicken and Crispy Chickpea Salad

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken and Crispy Chickpea Salad

This vibrant salad combines tender lemon-herb roasted chicken with crispy roasted chickpeas over a bed of fresh mixed greens, cherry tomatoes, and cucumber. The bright, zesty lemon dressing ties the elements together, offering a satisfying mix of textures and flavors perfect for a wholesome meal.

NUTRITION

404kcal
Protein
45.1g
Fat
11.1g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/3 cup Canned Chickpeas (drained and roasted)

2 cups Mixed Salad Greens

5 Cherry Tomatoes

1/4 cup Cucumber slices

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 tbsp Fresh Herbs (Rosemary, Thyme, Oregano)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and half of the chopped fresh herbs. Drizzle with a bit of lemon juice.

  • 3

    Place the seasoned chicken on a baking sheet and roast in the oven for 20-25 minutes or until the internal temperature reaches 165°F.

  • 4

    While the chicken is roasting, rinse and drain the canned chickpeas. Toss them with a pinch of salt, pepper, and a small amount of olive oil along with the remaining herbs. Spread them on a separate baking tray and roast in the oven for about 15 minutes until crispy.

  • 5

    In a large bowl, combine mixed salad greens, halved cherry tomatoes, and cucumber slices.

  • 6

    Prepare a dressing by mixing the fresh lemon juice with the teaspoon of olive oil. Drizzle over the salad and toss gently.

  • 7

    Slice the roasted chicken breast and place it on top of the salad. Sprinkle the crispy chickpeas over the dish.

  • 8

    Serve immediately and enjoy a balanced meal full of vibrant flavors and textures.