YOUR SOLIN GENERATED RECIPE
Chopped Chicken and Crispy Veggie Sub Bowl with Zesty Herb Vinaigrette
Enjoy a vibrant bowl featuring tender grilled chicken, an array of crispy, colorful vegetables, and a crunchy boost of toasted chickpeas, all tossed in a zesty herb vinaigrette. This wholesome dish delivers a satisfying crunch and a burst of freshness in every bite, making it a perfect, clean eating option for any meal.
INGREDIENTS
4 oz Chicken Breast
1 cup Broccoli Florets
1 medium Carrot
1/2 cup Red Bell Pepper
1/4 cup Toasted Chickpeas
1 cup Mixed Greens
1 tsp Olive Oil
1 tbsp Lemon Juice
2 tbsp Fresh Parsley
PREPARATION
Preheat your oven to 400°F to toast the chickpeas. Rinse and pat dry a 1/4 cup serving of chickpeas, toss lightly with a pinch of salt, pepper, and optional smoked paprika, then spread them on a baking sheet. Roast for about 15-20 minutes until crispy, stirring halfway through.
While the chickpeas roast, season the chicken breast with your choice of salt, pepper, and a squeeze of lemon. Grill or pan-sear the chicken over medium heat until fully cooked (about 5-7 minutes per side). Once cooked, allow it to rest and then chop into bite-sized pieces.
Prepare the veggies: cut broccoli into small florets, slice the carrot into matchsticks, and dice the red bell pepper. Toss these with the mixed greens in a large bowl.
For the zesty herb vinaigrette, combine 1 teaspoon of olive oil, 1 tablespoon lemon juice, and 2 tablespoons finely chopped fresh parsley in a small bowl. Whisk together until emulsified, adding a pinch of salt and pepper to taste.
Assemble your bowl by placing the chopped chicken on top of the mixed greens and veggies. Sprinkle the crispy roasted chickpeas over the bowl and drizzle the zesty vinaigrette evenly.
Toss gently to combine all flavors and serve immediately for a fresh, crunchy, and satisfying meal.