YOUR SOLIN GENERATED RECIPE
Roasted Chicken and Crispy Chickpea Salad Bowl with Lemon-Herb Dressing
Enjoy a nutrient-packed bowl featuring tender roasted chicken, crispy chickpeas, and a refreshing medley of greens and vegetables, all tossed in a vibrant lemon-herb dressing that elevates each bite with a burst of citrus and aromatic herbs.
INGREDIENTS
4 oz Chicken Breast (roasted)
1/2 cup cooked Chickpeas
2 cups Mixed Greens (Spinach & Arugula)
1/2 cup sliced Cucumber
1/2 cup diced Red Bell Pepper
1 tsp Olive Oil
1 tbsp Lemon Juice
2 tbsp Fresh Herbs (Parsley, Basil)
1 Garlic clove
Salt & Pepper to taste
PREPARATION
Preheat oven to 400°F. Season the chicken breast with salt, pepper, and a drizzle of olive oil, then roast until fully cooked (about 20-25 minutes), and allow to rest before slicing.
While the chicken roasts, drain and rinse the chickpeas. Toss them with a little olive oil, salt, pepper, and crushed garlic, then spread on a baking sheet. Roast in the oven for 15-20 minutes until crispy, stirring halfway through.
Prepare the salad base by combining mixed greens, sliced cucumber, and diced red bell pepper in a bowl.
In a small bowl, whisk together lemon juice, olive oil, chopped fresh herbs, and minced garlic to create the dressing.
Slice the roasted chicken breast and add to the salad along with the crispy chickpeas. Drizzle the lemon-herb dressing over the top and toss gently to combine.
Adjust seasoning with salt and pepper to taste, then serve immediately.