YOUR SOLIN GENERATED RECIPE
Lemon-Herb Grilled Chicken Salad with Crispy Chickpeas
Enjoy a vibrant, tangy salad featuring perfectly grilled lemon-herb chicken paired with crisp, roasted chickpeas. This balanced dish is elevated with fresh mixed greens, creamy avocado, and a zesty olive oil lemon dressing, delivering a refreshing burst of flavors with every bite.
INGREDIENTS
4 oz Chicken Breast
1/2 cup Chickpeas
1 cup Mixed Greens
1/4 Avocado
1 tsp Olive Oil
1 tbsp Lemon Juice
2 tbsp Fresh Herbs
PREPARATION
Preheat your grill to medium-high heat.
Marinate the chicken breast with lemon juice, olive oil, freshly chopped herbs, salt, and pepper. Let it sit for 10-15 minutes to absorb the flavors.
Rinse and pat dry the chickpeas. Toss them with a pinch of salt, pepper, and additional herbs if desired.
Place the chicken breast on the grill and cook for about 6-7 minutes per side or until fully cooked and slightly charred. At the same time, roast the chickpeas in a grill-safe pan or on a separate grill tray for about 10 minutes until crispy, stirring halfway through.
In a large bowl, combine mixed greens and sliced avocado. Slice the grilled chicken and add to the salad.
Top the salad with the crispy chickpeas and drizzle any remaining marinade or a light extra drizzle of olive oil if desired.
Toss gently to combine, and serve immediately, enjoying the harmony of flavors and textures.