Herb-Roasted Chicken and Crispy Chickpea Salad with Fresh Vegetables

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 Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Crispy Chickpea Salad with Fresh Vegetables

Enjoy a delightful blend of tender herb-roasted chicken, crispy roasted chickpeas, and a colorful array of fresh vegetables tossed in a zesty lemon vinaigrette. This nutrient-packed dish balances lean protein with a medley of bright flavors, perfect for any meal of the day.

Try 7 days free, then $12.99 / mo.

NUTRITION

358kcal
Protein
42.3g
Fat
10.2g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup roasted Chickpeas

2 cups Mixed Salad Greens

1/2 cup halved Cherry Tomatoes

1 medium Cucumber (sliced)

1 medium Bell Pepper (sliced)

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Rosemary & Thyme)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and half of the chopped fresh herbs. Place on a baking tray.

  • 3

    Roast the chicken in the oven for about 20-25 minutes until fully cooked and lightly browned.

  • 4

    While the chicken cooks, rinse and drain the chickpeas, pat dry, and toss them with a pinch of salt, pepper, and a tiny drizzle of olive oil. Spread them on a separate baking sheet and roast in the oven for about 15 minutes until crispy.

  • 5

    In a large bowl, combine the mixed salad greens, halved cherry tomatoes, sliced cucumber, and bell pepper.

  • 6

    Prepare the dressing by whisking together lemon juice, olive oil, and the remaining chopped herbs.

  • 7

    Slice the roasted chicken and add it to the salad along with the crispy chickpeas. Drizzle the dressing over and toss gently to combine.

  • 8

    Serve immediately, enjoying the blend of tender chicken, crunchy chickpeas, and fresh vegetables.

Herb-Roasted Chicken and Crispy Chickpea Salad with Fresh Vegetables

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 Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Crispy Chickpea Salad with Fresh Vegetables

Enjoy a delightful blend of tender herb-roasted chicken, crispy roasted chickpeas, and a colorful array of fresh vegetables tossed in a zesty lemon vinaigrette. This nutrient-packed dish balances lean protein with a medley of bright flavors, perfect for any meal of the day.

NUTRITION

358kcal
Protein
42.3g
Fat
10.2g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup roasted Chickpeas

2 cups Mixed Salad Greens

1/2 cup halved Cherry Tomatoes

1 medium Cucumber (sliced)

1 medium Bell Pepper (sliced)

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Rosemary & Thyme)

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and half of the chopped fresh herbs. Place on a baking tray.

  • 3

    Roast the chicken in the oven for about 20-25 minutes until fully cooked and lightly browned.

  • 4

    While the chicken cooks, rinse and drain the chickpeas, pat dry, and toss them with a pinch of salt, pepper, and a tiny drizzle of olive oil. Spread them on a separate baking sheet and roast in the oven for about 15 minutes until crispy.

  • 5

    In a large bowl, combine the mixed salad greens, halved cherry tomatoes, sliced cucumber, and bell pepper.

  • 6

    Prepare the dressing by whisking together lemon juice, olive oil, and the remaining chopped herbs.

  • 7

    Slice the roasted chicken and add it to the salad along with the crispy chickpeas. Drizzle the dressing over and toss gently to combine.

  • 8

    Serve immediately, enjoying the blend of tender chicken, crunchy chickpeas, and fresh vegetables.