Grilled Chicken Breast Salad with Chickpeas and Crunchy Vegetables

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

Grilled Chicken Breast Salad with Chickpeas and Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Salad with Chickpeas and Crunchy Vegetables

Enjoy a vibrant, satisfying salad featuring tender grilled chicken breast paired with hearty chickpeas and a medley of crunchy vegetables. Fresh baby spinach, crisp cucumbers, sweet cherry tomatoes, colorful bell peppers, and a hint of red onion add texture and flavor, all lightly drizzled with olive oil and a squeeze of lemon for brightness.

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NUTRITION

432kcal
Protein
42.6g
Fat
11.4g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Chickpeas (rinsed canned)

1 cup Baby Spinach

1/2 medium Cucumber

1/2 cup Cherry Tomatoes

1/2 medium Red Bell Pepper

1 small Red Onion

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Season the chicken breast with salt and black pepper on both sides.

  • 3

    Grill the chicken for about 6-7 minutes per side until fully cooked and internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, roughly chop the baby spinach, cucumber, cherry tomatoes, red bell pepper, and red onion, and place them in a large salad bowl.

  • 5

    Rinse and drain the chickpeas, then add them to the bowl with the vegetables.

  • 6

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, and a pinch of salt and pepper to create the dressing.

  • 7

    Slice the grilled chicken into strips and add to the salad.

  • 8

    Drizzle the dressing over the salad and toss gently to combine evenly.

  • 9

    Serve immediately and enjoy your nutritious, crunchy lunch.

Grilled Chicken Breast Salad with Chickpeas and Crunchy Vegetables

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

Grilled Chicken Breast Salad with Chickpeas and Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Salad with Chickpeas and Crunchy Vegetables

Enjoy a vibrant, satisfying salad featuring tender grilled chicken breast paired with hearty chickpeas and a medley of crunchy vegetables. Fresh baby spinach, crisp cucumbers, sweet cherry tomatoes, colorful bell peppers, and a hint of red onion add texture and flavor, all lightly drizzled with olive oil and a squeeze of lemon for brightness.

NUTRITION

432kcal
Protein
42.6g
Fat
11.4g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Chickpeas (rinsed canned)

1 cup Baby Spinach

1/2 medium Cucumber

1/2 cup Cherry Tomatoes

1/2 medium Red Bell Pepper

1 small Red Onion

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Season the chicken breast with salt and black pepper on both sides.

  • 3

    Grill the chicken for about 6-7 minutes per side until fully cooked and internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, roughly chop the baby spinach, cucumber, cherry tomatoes, red bell pepper, and red onion, and place them in a large salad bowl.

  • 5

    Rinse and drain the chickpeas, then add them to the bowl with the vegetables.

  • 6

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, and a pinch of salt and pepper to create the dressing.

  • 7

    Slice the grilled chicken into strips and add to the salad.

  • 8

    Drizzle the dressing over the salad and toss gently to combine evenly.

  • 9

    Serve immediately and enjoy your nutritious, crunchy lunch.