Herb-Roasted Chicken and Crispy Chickpea Fresh Salad

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

Herb-Roasted Chicken and Crispy Chickpea Fresh Salad

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Crispy Chickpea Fresh Salad

Enjoy a vibrant mix of herb-roasted chicken paired with crispy chickpeas and a medley of fresh greens and vegetables. Marinated in fragrant herbs and finished with a zesty lemon-olive oil dressing, this salad strikes a perfect balance between lean protein and crunchy, flavorful chickpeas, making it ideal for a satisfying meal any time of day.

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NUTRITION

356kcal
Protein
42.9g
Fat
10.7g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/3 cup Chickpeas (drained)

2 cups Mixed Greens

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and mixed dried herbs. Drizzle lightly with olive oil.

  • 3

    Place the chicken on a baking sheet and roast in the oven for about 20-25 minutes until fully cooked and juices run clear.

  • 4

    Meanwhile, rinse and drain the chickpeas. Pat them dry with a paper towel.

  • 5

    In a serving bowl, combine mixed greens, halved cherry tomatoes, and sliced cucumber.

  • 6

    Once the chicken is done, allow it to rest for a few minutes before thinly slicing it.

  • 7

    Add the sliced chicken and chickpeas to the salad. Drizzle with lemon juice and a touch more olive oil if desired, and toss gently.

  • 8

    Serve immediately and enjoy your balanced, protein-rich salad.

Herb-Roasted Chicken and Crispy Chickpea Fresh Salad

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

Herb-Roasted Chicken and Crispy Chickpea Fresh Salad

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Crispy Chickpea Fresh Salad

Enjoy a vibrant mix of herb-roasted chicken paired with crispy chickpeas and a medley of fresh greens and vegetables. Marinated in fragrant herbs and finished with a zesty lemon-olive oil dressing, this salad strikes a perfect balance between lean protein and crunchy, flavorful chickpeas, making it ideal for a satisfying meal any time of day.

NUTRITION

356kcal
Protein
42.9g
Fat
10.7g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/3 cup Chickpeas (drained)

2 cups Mixed Greens

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and mixed dried herbs. Drizzle lightly with olive oil.

  • 3

    Place the chicken on a baking sheet and roast in the oven for about 20-25 minutes until fully cooked and juices run clear.

  • 4

    Meanwhile, rinse and drain the chickpeas. Pat them dry with a paper towel.

  • 5

    In a serving bowl, combine mixed greens, halved cherry tomatoes, and sliced cucumber.

  • 6

    Once the chicken is done, allow it to rest for a few minutes before thinly slicing it.

  • 7

    Add the sliced chicken and chickpeas to the salad. Drizzle with lemon juice and a touch more olive oil if desired, and toss gently.

  • 8

    Serve immediately and enjoy your balanced, protein-rich salad.