Lemon-Herb Chicken Salad with Fresh Vegetables and Crispy Chickpeas

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

Lemon-Herb Chicken Salad with Fresh Vegetables and Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Chicken Salad with Fresh Vegetables and Crispy Chickpeas

This vibrant salad features tender lemon-herb grilled chicken paired with crunchy, oven-roasted chickpeas, and a medley of crisp fresh vegetables tossed in a light lemon dressing. A perfect balance of savory and zesty flavors makes this dish a refreshing and satisfying meal any time of day.

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NUTRITION

363kcal
Protein
34.1g
Fat
10.4g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Canned Chickpeas

1 cup Mixed Vegetables

1/2 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Parsley

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Rinse and drain the chickpeas, then pat them dry with paper towels.

  • 2

    Toss the chickpeas with a pinch of salt, pepper, and a small drizzle of olive oil. Spread them out on a baking sheet and roast for 20-25 minutes until crispy, shaking the pan halfway through.

  • 3

    While the chickpeas are roasting, season the chicken breast with salt, pepper, and chopped parsley. Grill or pan-sear the chicken over medium heat until fully cooked, about 6-7 minutes per side, then slice it into bite-sized pieces.

  • 4

    In a large bowl, combine the mixed vegetables with lemon juice, the remaining olive oil, and additional salt and pepper. Toss gently to coat the vegetables in the dressing.

  • 5

    Add the sliced chicken and roasted chickpeas to the vegetable mixture. Toss lightly to distribute all the ingredients evenly.

  • 6

    Garnish with extra parsley if desired, and serve immediately.

Lemon-Herb Chicken Salad with Fresh Vegetables and Crispy Chickpeas

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

Lemon-Herb Chicken Salad with Fresh Vegetables and Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Chicken Salad with Fresh Vegetables and Crispy Chickpeas

This vibrant salad features tender lemon-herb grilled chicken paired with crunchy, oven-roasted chickpeas, and a medley of crisp fresh vegetables tossed in a light lemon dressing. A perfect balance of savory and zesty flavors makes this dish a refreshing and satisfying meal any time of day.

NUTRITION

363kcal
Protein
34.1g
Fat
10.4g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Canned Chickpeas

1 cup Mixed Vegetables

1/2 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Parsley

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Rinse and drain the chickpeas, then pat them dry with paper towels.

  • 2

    Toss the chickpeas with a pinch of salt, pepper, and a small drizzle of olive oil. Spread them out on a baking sheet and roast for 20-25 minutes until crispy, shaking the pan halfway through.

  • 3

    While the chickpeas are roasting, season the chicken breast with salt, pepper, and chopped parsley. Grill or pan-sear the chicken over medium heat until fully cooked, about 6-7 minutes per side, then slice it into bite-sized pieces.

  • 4

    In a large bowl, combine the mixed vegetables with lemon juice, the remaining olive oil, and additional salt and pepper. Toss gently to coat the vegetables in the dressing.

  • 5

    Add the sliced chicken and roasted chickpeas to the vegetable mixture. Toss lightly to distribute all the ingredients evenly.

  • 6

    Garnish with extra parsley if desired, and serve immediately.