Herb-Roasted Chicken with Fresh Greens, Crunchy Chickpeas, and Lemon Vinaigrette

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

Herb-Roasted Chicken with Fresh Greens, Crunchy Chickpeas, and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Fresh Greens, Crunchy Chickpeas, and Lemon Vinaigrette

Enjoy a vibrant plate featuring tender herb-roasted chicken paired with a crisp mix of fresh greens and crunchy roasted chickpeas, all drizzled with a zesty lemon vinaigrette. The combination of flavors and textures creates a satisfying meal whether for lunch or dinner, perfect for a hearty yet light option.

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NUTRITION

341kcal
Protein
38g
Fat
10.1g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Mixed Greens

1/4 cup Roasted Chickpeas

1 tablespoon Lemon Juice

1 teaspoon Olive Oil

1 tablespoon Chopped Fresh Herbs (Rosemary, Thyme)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Season the chicken breast on both sides with salt, pepper, and the chopped fresh herbs.

  • 3

    Place the chicken on a baking tray and roast in the preheated oven for 20-25 minutes or until the internal temperature reaches 165°F, turning halfway if necessary.

  • 4

    While the chicken is roasting, prepare the lemon vinaigrette by whisking together the lemon juice, olive oil, and a pinch of salt and pepper in a small bowl.

  • 5

    In a large bowl, combine the mixed greens with the roasted chickpeas.

  • 6

    Once the chicken is cooked, slice it into strips and add it to the greens.

  • 7

    Drizzle the lemon vinaigrette evenly over the salad, toss gently, and serve immediately.

Herb-Roasted Chicken with Fresh Greens, Crunchy Chickpeas, and Lemon Vinaigrette

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

Herb-Roasted Chicken with Fresh Greens, Crunchy Chickpeas, and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Fresh Greens, Crunchy Chickpeas, and Lemon Vinaigrette

Enjoy a vibrant plate featuring tender herb-roasted chicken paired with a crisp mix of fresh greens and crunchy roasted chickpeas, all drizzled with a zesty lemon vinaigrette. The combination of flavors and textures creates a satisfying meal whether for lunch or dinner, perfect for a hearty yet light option.

NUTRITION

341kcal
Protein
38g
Fat
10.1g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Mixed Greens

1/4 cup Roasted Chickpeas

1 tablespoon Lemon Juice

1 teaspoon Olive Oil

1 tablespoon Chopped Fresh Herbs (Rosemary, Thyme)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Season the chicken breast on both sides with salt, pepper, and the chopped fresh herbs.

  • 3

    Place the chicken on a baking tray and roast in the preheated oven for 20-25 minutes or until the internal temperature reaches 165°F, turning halfway if necessary.

  • 4

    While the chicken is roasting, prepare the lemon vinaigrette by whisking together the lemon juice, olive oil, and a pinch of salt and pepper in a small bowl.

  • 5

    In a large bowl, combine the mixed greens with the roasted chickpeas.

  • 6

    Once the chicken is cooked, slice it into strips and add it to the greens.

  • 7

    Drizzle the lemon vinaigrette evenly over the salad, toss gently, and serve immediately.