Lemon-Herb Chicken and Crispy Chickpea Salad with Fresh Crunchy Vegetables

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

Lemon-Herb Chicken and Crispy Chickpea Salad with Fresh Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Chicken and Crispy Chickpea Salad with Fresh Crunchy Vegetables

Savor the zesty flavors in this vibrant salad featuring tender lemon-herb chicken, crispy roasted chickpeas, and a medley of fresh, crunchy vegetables. A perfect balance of protein, heart-healthy fats, and refreshing crunch, this dish is as nourishing as it is delicious.

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NUTRITION

402kcal
Protein
43.7g
Fat
11g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Canned Chickpeas

1/2 medium Cucumber

1/2 cup Cherry Tomatoes

1/4 small Red Onion

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (parsley & basil)

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PREPARATION

  • 1

    Preheat the oven to 400°F. Pat the chicken breast dry and marinate it with lemon juice, olive oil, and chopped fresh herbs, reserving a few herbs for garnish.

  • 2

    Place the chicken breast on a baking tray and bake for 18-20 minutes, or until the internal temperature reaches 165°F. Let it rest before slicing.

  • 3

    While the chicken bakes, drain and rinse the chickpeas. Spread them on a small baking sheet, drizzle with a tiny bit of olive oil, and roast in the oven for about 15 minutes until they are crispy.

  • 4

    Chop the cucumber, cherry tomatoes, and red onion. Combine them in a bowl. Toss with any remaining lemon juice and fresh herbs.

  • 5

    Slice the baked chicken into strips. Assemble the salad by laying the vegetable mix as a base, topping with sliced chicken and crispy chickpeas.

  • 6

    Serve immediately for a fresh, crunchy, and protein-packed meal.

Lemon-Herb Chicken and Crispy Chickpea Salad with Fresh Crunchy Vegetables

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

Lemon-Herb Chicken and Crispy Chickpea Salad with Fresh Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Chicken and Crispy Chickpea Salad with Fresh Crunchy Vegetables

Savor the zesty flavors in this vibrant salad featuring tender lemon-herb chicken, crispy roasted chickpeas, and a medley of fresh, crunchy vegetables. A perfect balance of protein, heart-healthy fats, and refreshing crunch, this dish is as nourishing as it is delicious.

NUTRITION

402kcal
Protein
43.7g
Fat
11g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Canned Chickpeas

1/2 medium Cucumber

1/2 cup Cherry Tomatoes

1/4 small Red Onion

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (parsley & basil)

PREPARATION

  • 1

    Preheat the oven to 400°F. Pat the chicken breast dry and marinate it with lemon juice, olive oil, and chopped fresh herbs, reserving a few herbs for garnish.

  • 2

    Place the chicken breast on a baking tray and bake for 18-20 minutes, or until the internal temperature reaches 165°F. Let it rest before slicing.

  • 3

    While the chicken bakes, drain and rinse the chickpeas. Spread them on a small baking sheet, drizzle with a tiny bit of olive oil, and roast in the oven for about 15 minutes until they are crispy.

  • 4

    Chop the cucumber, cherry tomatoes, and red onion. Combine them in a bowl. Toss with any remaining lemon juice and fresh herbs.

  • 5

    Slice the baked chicken into strips. Assemble the salad by laying the vegetable mix as a base, topping with sliced chicken and crispy chickpeas.

  • 6

    Serve immediately for a fresh, crunchy, and protein-packed meal.