YOUR SOLIN GENERATED RECIPE
Grilled Lemon Chicken Breast with Chickpea Cucumber Salad
A vibrant Mediterranean-inspired lunch featuring perfectly grilled lemon-infused chicken breast paired with a refreshing chickpea and cucumber salad accented with cherry tomatoes, red onion, and a light olive oil drizzle. It's a balanced and satisfying meal that boasts bright flavors and a harmonious blend of textures.
INGREDIENTS
4 oz Chicken Breast
1/3 cup Chickpeas
1/4 medium Cucumber
1/2 cup Cherry Tomatoes
1/8 medium Red Onion
1/2 tsp Extra Virgin Olive Oil
1/2 Lemon
1 tbsp Fresh Parsley
Salt and Pepper to taste
PREPARATION
Begin by marinating the chicken breast: squeeze the juice of half a lemon over the chicken, season with salt and pepper, and let it sit for about 10-15 minutes.
Preheat the grill to medium-high heat. Grill the chicken breast for about 6-7 minutes per side or until fully cooked and juices run clear.
While the chicken is grilling, prepare the salad by combining the chickpeas, diced cucumber, halved cherry tomatoes, and finely sliced red onion in a bowl.
Drizzle the salad with 1/2 tsp extra virgin olive oil and a squeeze of lemon juice. Toss lightly to coat all the ingredients evenly.
Finish the salad by sprinkling fresh chopped parsley, and adjust salt and pepper to taste.
Plate the grilled chicken alongside a generous serving of the chickpea cucumber salad and serve immediately.