YOUR SOLIN GENERATED RECIPE
Lemon-Herb Roasted Chicken Salad Bowl with Fresh Greens and Crispy Chickpeas
Enjoy a refreshing, protein-packed salad bowl featuring tender lemon-herb roasted chicken, crisp roasted chickpeas, and vibrant fresh greens. This dish is lightly dressed with a tangy lemon vinaigrette, delivering a burst of flavor and satisfying crunch with every bite.
INGREDIENTS
4 ounces Chicken Breast
3 cups Mixed Greens
0.5 cup Crispy Chickpeas
0.5 cup Cherry Tomatoes
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
Herbs & Spices to taste
PREPARATION
Preheat the oven to 400°F.
Season the chicken breast with salt, pepper, and a mix of thyme and rosemary. Squeeze a little lemon juice over it and roast in the oven for 20-25 minutes until fully cooked.
Meanwhile, toss the chickpeas with a sprinkle of salt, pepper, and a few drops of olive oil. Roast them in the oven on a separate tray for about 15-20 minutes until crispy.
In a large bowl, combine the mixed greens and cherry tomatoes.
Slice the roasted chicken into strips and add to the salad bowl.
Drizzle the remaining lemon juice and extra virgin olive oil over the salad, and toss gently to combine all flavors.
Top with the crispy chickpeas just before serving for added crunch.