YOUR SOLIN GENERATED RECIPE
Lemon Herb Chicken and Crispy Chickpea Salad with Fresh Greens
Enjoy a vibrant salad featuring tender lemon herb chicken, crispy roasted chickpeas, and a generous bed of fresh mixed greens. The zesty lemon dressing and aromatic herbs elevate this dish, making it a light yet satisfying meal perfect for lunch or dinner.
INGREDIENTS
4 ounces Chicken Breast
1/2 cup Chickpeas, canned (rinsed)
2 cups Mixed Greens
1 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
1 Garlic Clove
1 tbsp Fresh Mixed Herbs
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat your oven to 400°F. Pat the chickpeas dry with a paper towel.
Toss the chickpeas with a pinch of salt, pepper, and a drizzle of olive oil. Spread them on a baking sheet and roast for 20-25 minutes until they are crispy.
While the chickpeas are roasting, season the chicken breast with salt, pepper, minced garlic, and chopped fresh herbs.
Heat a non-stick skillet over medium-high heat. Cook the chicken for about 5-6 minutes per side or until fully cooked and golden on both sides. Once done, let it rest and then slice into strips.
In a large bowl, combine the mixed greens with the roasted chickpeas. Drizzle with lemon juice and an extra dash of olive oil if desired.
Top the salad with the sliced lemon herb chicken. Give everything a gentle toss to mix the flavors.
Serve immediately and enjoy your nutrient-packed, flavorful meal.