YOUR SOLIN GENERATED RECIPE
Crispy Roasted Brussels Sprouts Salad with Lemon Vinaigrette
Enjoy a vibrant salad featuring perfectly roasted Brussels sprouts tossed with protein-packed grilled chicken breast and hearty chickpeas, accented with a zesty lemon vinaigrette and the subtle crunch of red onion. This dish is a flavorful twist on traditional greens, offering a balance of crisp textures, bright citrus notes, and savory depth.
INGREDIENTS
3 oz Grilled Chicken Breast
1 cup halved Brussels Sprouts
1/2 cup cooked Chickpeas
1/4 cup sliced Red Onion
1 tbsp Extra Virgin Olive Oil
2 tbsp Lemon Juice
1/4 tsp Garlic Powder
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Trim and halve the Brussels sprouts. In a bowl, toss them with half the olive oil, garlic powder, salt, and pepper.
Spread the Brussels sprouts on a baking sheet and roast for 20-25 minutes until crispy and slightly charred, stirring halfway through.
While the sprouts are roasting, prepare the lemon vinaigrette by whisking together lemon juice, the remaining olive oil, a pinch of salt, and pepper in a small bowl.
Slice the red onion thinly and set aside. Rinse and drain the cooked chickpeas.
Grill the chicken breast (or use pre-grilled chicken) until cooked through, then slice it into bite-sized pieces.
In a large bowl, combine the roasted Brussels sprouts, chickpeas, and red onion. Drizzle with the lemon vinaigrette and gently toss to coat evenly.
Top the salad with the sliced grilled chicken breast and serve immediately.