Herb-Roasted Chicken and Crispy Chickpea Salad with Zesty Lemon Vinaigrette

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

Herb-Roasted Chicken and Crispy Chickpea Salad with Zesty Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Crispy Chickpea Salad with Zesty Lemon Vinaigrette

Enjoy a vibrant and healthy meal featuring tender herb-roasted chicken paired with crispy, seasoned chickpeas on a bed of fresh mixed greens and vegetables. Finished with a bright, zesty lemon vinaigrette and aromatic herbs, this salad is as nourishing as it is delicious, offering a satisfying crunch and a burst of citrus freshness.

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NUTRITION

384kcal
Protein
44.2g
Fat
10.5g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Chickpeas

2 cups Mixed Salad Greens

1/2 cup Cherry Tomatoes

1/2 cup Cucumber Slices

1 tsp Olive Oil

2 Tbsp Lemon Juice

1 Tbsp Fresh Herbs (Rosemary & Thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

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

  • 3

    Place the chicken on a parchment-lined baking tray and roast for 20-25 minutes until fully cooked and golden.

  • 4

    While the chicken roasts, drain and rinse the chickpeas. Pat dry and season with salt, pepper, and a dash of olive oil. Optionally, roast in the oven for 10 minutes for extra crispiness.

  • 5

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

  • 6

    Prepare the vinaigrette by whisking together lemon juice, olive oil, a pinch of salt, and pepper.

  • 7

    Slice the roasted chicken and add to the salad along with the crispy chickpeas.

  • 8

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

Herb-Roasted Chicken and Crispy Chickpea Salad with Zesty Lemon Vinaigrette

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

Herb-Roasted Chicken and Crispy Chickpea Salad with Zesty Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Crispy Chickpea Salad with Zesty Lemon Vinaigrette

Enjoy a vibrant and healthy meal featuring tender herb-roasted chicken paired with crispy, seasoned chickpeas on a bed of fresh mixed greens and vegetables. Finished with a bright, zesty lemon vinaigrette and aromatic herbs, this salad is as nourishing as it is delicious, offering a satisfying crunch and a burst of citrus freshness.

NUTRITION

384kcal
Protein
44.2g
Fat
10.5g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Chickpeas

2 cups Mixed Salad Greens

1/2 cup Cherry Tomatoes

1/2 cup Cucumber Slices

1 tsp Olive Oil

2 Tbsp Lemon Juice

1 Tbsp Fresh Herbs (Rosemary & Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

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

  • 3

    Place the chicken on a parchment-lined baking tray and roast for 20-25 minutes until fully cooked and golden.

  • 4

    While the chicken roasts, drain and rinse the chickpeas. Pat dry and season with salt, pepper, and a dash of olive oil. Optionally, roast in the oven for 10 minutes for extra crispiness.

  • 5

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

  • 6

    Prepare the vinaigrette by whisking together lemon juice, olive oil, a pinch of salt, and pepper.

  • 7

    Slice the roasted chicken and add to the salad along with the crispy chickpeas.

  • 8

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