Grilled Chicken Breast Salad with Crunchy Chickpeas and Lemon Vinaigrette

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

Grilled Chicken Breast Salad with Crunchy Chickpeas and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Salad with Crunchy Chickpeas and Lemon Vinaigrette

A refreshing and crunchy salad featuring perfectly grilled chicken breast paired with roasted chickpeas, crisp mixed greens, and creamy avocado, all dressed in a zesty lemon vinaigrette. This light yet satisfying lunch offers a wonderful balance of flavors and textures, perfect for a midday boost.

Try 7 days free, then $12.99 / mo.

NUTRITION

358kcal
Protein
37.2g
Fat
14.4g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

100g Chicken Breast

~1/3 cup Roasted Chickpeas (50g)

60g Mixed Greens

1 tsp Olive Oil

1 tbsp Lemon Juice

1/4 medium Avocado (50g)

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat. Season the chicken breast lightly with salt and pepper.

  • 2

    Grill the chicken breast for about 6-7 minutes per side or until fully cooked. Once cooked, let it rest for a few minutes before slicing into strips.

  • 3

    If not using pre-roasted chickpeas, toss the chickpeas with a pinch of salt, pepper, and a tiny drizzle of olive oil then roast them in a preheated oven at 400°F for 20 minutes to achieve a crunchy texture.

  • 4

    In a large bowl, combine the mixed greens, sliced avocado, and roasted chickpeas.

  • 5

    Prepare the lemon vinaigrette by whisking together the olive oil and lemon juice (add a dash of salt and pepper if desired).

  • 6

    Add the sliced grilled chicken to the salad and drizzle the vinaigrette over the top. Toss gently to combine and serve immediately.

Grilled Chicken Breast Salad with Crunchy Chickpeas and Lemon Vinaigrette

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

Grilled Chicken Breast Salad with Crunchy Chickpeas and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Salad with Crunchy Chickpeas and Lemon Vinaigrette

A refreshing and crunchy salad featuring perfectly grilled chicken breast paired with roasted chickpeas, crisp mixed greens, and creamy avocado, all dressed in a zesty lemon vinaigrette. This light yet satisfying lunch offers a wonderful balance of flavors and textures, perfect for a midday boost.

NUTRITION

358kcal
Protein
37.2g
Fat
14.4g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

100g Chicken Breast

~1/3 cup Roasted Chickpeas (50g)

60g Mixed Greens

1 tsp Olive Oil

1 tbsp Lemon Juice

1/4 medium Avocado (50g)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat. Season the chicken breast lightly with salt and pepper.

  • 2

    Grill the chicken breast for about 6-7 minutes per side or until fully cooked. Once cooked, let it rest for a few minutes before slicing into strips.

  • 3

    If not using pre-roasted chickpeas, toss the chickpeas with a pinch of salt, pepper, and a tiny drizzle of olive oil then roast them in a preheated oven at 400°F for 20 minutes to achieve a crunchy texture.

  • 4

    In a large bowl, combine the mixed greens, sliced avocado, and roasted chickpeas.

  • 5

    Prepare the lemon vinaigrette by whisking together the olive oil and lemon juice (add a dash of salt and pepper if desired).

  • 6

    Add the sliced grilled chicken to the salad and drizzle the vinaigrette over the top. Toss gently to combine and serve immediately.