Roasted Chicken and Chickpea Salad with Fresh Vegetables and Lemon-Herb Dressing

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

Roasted Chicken and Chickpea Salad with Fresh Vegetables and Lemon-Herb Dressing

YOUR SOLIN GENERATED RECIPE

Roasted Chicken and Chickpea Salad with Fresh Vegetables and Lemon-Herb Dressing

Enjoy a vibrant and hearty salad featuring succulent roasted chicken paired with protein-packed chickpeas, crisp fresh vegetables, and a bright, zesty lemon-herb dressing. This dish is as visually appealing as it is nourishing, combining a mix of textures and flavors perfect for a satisfying meal.

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NUTRITION

403kcal
Protein
44.1g
Fat
10.9g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Chickpeas (canned, drained)

1 cup Arugula

1/4 medium Cucumber (sliced)

1/2 cup Cherry Tomatoes (halved)

1/8 medium Red Onion (thinly sliced)

1 tablespoon Lemon Juice

1 teaspoon Olive Oil

1 tablespoon Fresh Parsley (chopped)

1 tablespoon Fresh Mint (chopped)

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Season the chicken breast with salt and black pepper.

  • 2

    Place the chicken on a baking sheet and roast for 20-25 minutes until fully cooked. Allow it to rest and then slice into strips.

  • 3

    In a large bowl, combine the arugula, sliced cucumber, cherry tomatoes, and thinly sliced red onion.

  • 4

    Add the chickpeas to the salad mixture.

  • 5

    In a small bowl, whisk together lemon juice, olive oil, fresh parsley, and fresh mint. Season with a pinch of salt and pepper.

  • 6

    Toss the salad with the lemon-herb dressing.

  • 7

    Top the salad with the sliced roasted chicken. Serve immediately.

Roasted Chicken and Chickpea Salad with Fresh Vegetables and Lemon-Herb Dressing

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

Roasted Chicken and Chickpea Salad with Fresh Vegetables and Lemon-Herb Dressing

YOUR SOLIN GENERATED RECIPE

Roasted Chicken and Chickpea Salad with Fresh Vegetables and Lemon-Herb Dressing

Enjoy a vibrant and hearty salad featuring succulent roasted chicken paired with protein-packed chickpeas, crisp fresh vegetables, and a bright, zesty lemon-herb dressing. This dish is as visually appealing as it is nourishing, combining a mix of textures and flavors perfect for a satisfying meal.

NUTRITION

403kcal
Protein
44.1g
Fat
10.9g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Chickpeas (canned, drained)

1 cup Arugula

1/4 medium Cucumber (sliced)

1/2 cup Cherry Tomatoes (halved)

1/8 medium Red Onion (thinly sliced)

1 tablespoon Lemon Juice

1 teaspoon Olive Oil

1 tablespoon Fresh Parsley (chopped)

1 tablespoon Fresh Mint (chopped)

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Season the chicken breast with salt and black pepper.

  • 2

    Place the chicken on a baking sheet and roast for 20-25 minutes until fully cooked. Allow it to rest and then slice into strips.

  • 3

    In a large bowl, combine the arugula, sliced cucumber, cherry tomatoes, and thinly sliced red onion.

  • 4

    Add the chickpeas to the salad mixture.

  • 5

    In a small bowl, whisk together lemon juice, olive oil, fresh parsley, and fresh mint. Season with a pinch of salt and pepper.

  • 6

    Toss the salad with the lemon-herb dressing.

  • 7

    Top the salad with the sliced roasted chicken. Serve immediately.