Lemon-Herb Roasted Chicken with Fresh Greens and Crispy Chickpeas

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

Lemon-Herb Roasted Chicken with Fresh Greens and Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Fresh Greens and Crispy Chickpeas

Enjoy a vibrant plate of roasted chicken delicately infused with lemon and fresh herbs, served over a bed of peppery arugula and topped with crunchy, spiced chickpeas. This balanced dish melds juicy protein with refreshing greens and an irresistible crunch, making it a delightful meal that excites the palate.

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NUTRITION

377kcal
Protein
43g
Fat
10.5g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 cups Arugula

1/2 cup Crispy Chickpeas

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs and Spices (Thyme, Rosemary, Black Pepper)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and season it with salt, pepper, and the fresh herbs.

  • 3

    Place the chicken on a baking tray and drizzle a little olive oil and lemon juice over it.

  • 4

    Roast the chicken in the oven for 20-25 minutes until cooked through and lightly golden.

  • 5

    While the chicken is roasting, rinse the arugula and set it in a large bowl.

  • 6

    For the chickpeas, if not pre-roasted, toss canned chickpeas with olive oil, herbs, and a pinch of salt, then roast them in the oven on a separate tray for about 15 minutes until crispy.

  • 7

    Once the chicken is cooked, slice it into strips and place over the bed of arugula.

  • 8

    Sprinkle the crispy chickpeas on top, drizzle the remaining lemon juice and a touch more olive oil if desired, and serve immediately.

Lemon-Herb Roasted Chicken with Fresh Greens and Crispy Chickpeas

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

Lemon-Herb Roasted Chicken with Fresh Greens and Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Fresh Greens and Crispy Chickpeas

Enjoy a vibrant plate of roasted chicken delicately infused with lemon and fresh herbs, served over a bed of peppery arugula and topped with crunchy, spiced chickpeas. This balanced dish melds juicy protein with refreshing greens and an irresistible crunch, making it a delightful meal that excites the palate.

NUTRITION

377kcal
Protein
43g
Fat
10.5g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 cups Arugula

1/2 cup Crispy Chickpeas

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs and Spices (Thyme, Rosemary, Black Pepper)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and season it with salt, pepper, and the fresh herbs.

  • 3

    Place the chicken on a baking tray and drizzle a little olive oil and lemon juice over it.

  • 4

    Roast the chicken in the oven for 20-25 minutes until cooked through and lightly golden.

  • 5

    While the chicken is roasting, rinse the arugula and set it in a large bowl.

  • 6

    For the chickpeas, if not pre-roasted, toss canned chickpeas with olive oil, herbs, and a pinch of salt, then roast them in the oven on a separate tray for about 15 minutes until crispy.

  • 7

    Once the chicken is cooked, slice it into strips and place over the bed of arugula.

  • 8

    Sprinkle the crispy chickpeas on top, drizzle the remaining lemon juice and a touch more olive oil if desired, and serve immediately.