Grilled Chicken Salad with Roasted Chickpeas and Avocado Cottage Cheese Toast

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Salad with Roasted Chickpeas and Avocado Cottage Cheese Toast

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Roasted Chickpeas and Avocado Cottage Cheese Toast

Enjoy a refreshing lunch that pairs smoky grilled chicken and crunchy roasted chickpeas atop a bed of mixed greens, complemented by a side of toasted whole grain bread topped with creamy cottage cheese and sliced avocado for a satisfying, nutrient-packed meal.

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NUTRITION

445kcal
Protein
42.6g
Fat
16.2g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

3 ounces Grilled Chicken Breast

1/4 cup Roasted Chickpeas

2 cups Mixed Salad Greens

1/2 cup Cherry Tomatoes

1/2 cup Sliced Cucumber

1 tsp Extra Virgin Olive Oil

1 slice Whole Grain Bread

1/4 cup Cottage Cheese

1/4 medium Avocado

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PREPARATION

  • 1

    Preheat the oven to 400°F for roasting chickpeas.

  • 2

    Rinse and drain chickpeas, toss them with a pinch of salt, pepper, and a drizzle of olive oil, then spread them on a baking sheet and roast for 20-25 minutes until crisp.

  • 3

    Season the chicken breast with your preferred herbs and spices and grill on medium-high heat until cooked through (about 6-7 minutes per side). Once done, let it rest and then slice.

  • 4

    Assemble the salad by combining mixed greens, halved cherry tomatoes, and sliced cucumber in a bowl. Drizzle 1 teaspoon of olive oil over the salad and toss gently.

  • 5

    Top the salad with the sliced grilled chicken and roasted chickpeas.

  • 6

    For the side, toast the whole grain bread lightly until crisp. Spread cottage cheese over the toast and top with thin avocado slices.

  • 7

    Plate the salad and serve alongside the avocado cottage cheese toast.

Grilled Chicken Salad with Roasted Chickpeas and Avocado Cottage Cheese Toast

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Salad with Roasted Chickpeas and Avocado Cottage Cheese Toast

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Roasted Chickpeas and Avocado Cottage Cheese Toast

Enjoy a refreshing lunch that pairs smoky grilled chicken and crunchy roasted chickpeas atop a bed of mixed greens, complemented by a side of toasted whole grain bread topped with creamy cottage cheese and sliced avocado for a satisfying, nutrient-packed meal.

NUTRITION

445kcal
Protein
42.6g
Fat
16.2g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

3 ounces Grilled Chicken Breast

1/4 cup Roasted Chickpeas

2 cups Mixed Salad Greens

1/2 cup Cherry Tomatoes

1/2 cup Sliced Cucumber

1 tsp Extra Virgin Olive Oil

1 slice Whole Grain Bread

1/4 cup Cottage Cheese

1/4 medium Avocado

PREPARATION

  • 1

    Preheat the oven to 400°F for roasting chickpeas.

  • 2

    Rinse and drain chickpeas, toss them with a pinch of salt, pepper, and a drizzle of olive oil, then spread them on a baking sheet and roast for 20-25 minutes until crisp.

  • 3

    Season the chicken breast with your preferred herbs and spices and grill on medium-high heat until cooked through (about 6-7 minutes per side). Once done, let it rest and then slice.

  • 4

    Assemble the salad by combining mixed greens, halved cherry tomatoes, and sliced cucumber in a bowl. Drizzle 1 teaspoon of olive oil over the salad and toss gently.

  • 5

    Top the salad with the sliced grilled chicken and roasted chickpeas.

  • 6

    For the side, toast the whole grain bread lightly until crisp. Spread cottage cheese over the toast and top with thin avocado slices.

  • 7

    Plate the salad and serve alongside the avocado cottage cheese toast.