YOUR SOLIN GENERATED RECIPE
Lemon Herb Roasted Chicken Salad with Crispy Chickpeas and Creamy Avocado
Savor a vibrant salad featuring tender lemon herb roasted chicken, crunchy roasted chickpeas, and creamy avocado nestled on a bed of fresh mixed greens, cherry tomatoes, and crisp cucumber. This wholesome dish balances zesty citrus notes with herbal warmth, delivering a satisfying and nutrient-packed meal.
INGREDIENTS
4 oz Chicken Breast
0.5 cup Canned Chickpeas
0.25 whole Avocado
2 cups Mixed Salad Greens
0.5 cup Cherry Tomatoes
0.5 cup Cucumber slices
1 tsp Olive Oil
1 tbsp Lemon Juice
2 tbsp Fresh Herbs (Parsley, Thyme)
Salt and Pepper, to taste
PREPARATION
Preheat your oven to 400°F. Toss chicken breast with half of the lemon juice, half of the olive oil, chopped fresh herbs, salt, and pepper.
Place the chicken on a baking tray and roast for 20-25 minutes or until fully cooked and juices run clear.
While the chicken is roasting, drain and rinse the chickpeas. Pat them dry and toss with a pinch of salt, a drizzle of olive oil, and a sprinkle of herbs. Roast in the oven for 15 minutes until crispy.
In a large bowl, combine mixed salad greens, halved cherry tomatoes, and sliced cucumber.
Slice the roasted chicken into strips and add to the salad along with the crispy chickpeas.
Dice the avocado and gently fold it into the salad, then drizzle with the remaining lemon juice and a touch of olive oil.
Season with additional salt and pepper if needed, toss the salad, and serve immediately.