Lemon Herb Roasted Chicken Salad with Fresh Greens and Crispy Chickpeas

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

Lemon Herb Roasted Chicken Salad with Fresh Greens and Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken Salad with Fresh Greens and Crispy Chickpeas

Savor a refreshing mix of juicy lemon herb roasted chicken tossed over a vibrant bed of fresh greens, complemented by tangy cherry tomatoes and crunchy, spice-roasted chickpeas. This salad brings bright citrus and aromatic herbs for a light yet satisfying meal.

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NUTRITION

378kcal
Protein
43g
Fat
10.8g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 cups Mixed Greens

0.5 cup Cherry Tomatoes

0.5 cup Roasted Chickpeas

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (Thyme, Rosemary)

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Season the chicken breast with salt, pepper, and chopped fresh herbs. Drizzle a few drops of lemon juice over it for extra zing.

  • 3

    Place the chicken on a baking tray and roast for 20-25 minutes until the internal temperature reaches 165°F (74°C). Let it rest, then slice into strips.

  • 4

    While the chicken is roasting, prepare the chickpeas by tossing them with a dash of olive oil, salt, pepper, and additional herbs, then spread them on a separate baking sheet. Roast for about 15 minutes until they become crispy.

  • 5

    In a large bowl, combine the mixed greens, cherry tomatoes, and the roasted chickpeas.

  • 6

    Drizzle with the remaining olive oil and lemon juice, tossing gently to combine.

  • 7

    Top the salad with the sliced lemon herb roasted chicken and serve immediately.

Lemon Herb Roasted Chicken Salad with Fresh Greens and Crispy Chickpeas

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

Lemon Herb Roasted Chicken Salad with Fresh Greens and Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken Salad with Fresh Greens and Crispy Chickpeas

Savor a refreshing mix of juicy lemon herb roasted chicken tossed over a vibrant bed of fresh greens, complemented by tangy cherry tomatoes and crunchy, spice-roasted chickpeas. This salad brings bright citrus and aromatic herbs for a light yet satisfying meal.

NUTRITION

378kcal
Protein
43g
Fat
10.8g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 cups Mixed Greens

0.5 cup Cherry Tomatoes

0.5 cup Roasted Chickpeas

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (Thyme, Rosemary)

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Season the chicken breast with salt, pepper, and chopped fresh herbs. Drizzle a few drops of lemon juice over it for extra zing.

  • 3

    Place the chicken on a baking tray and roast for 20-25 minutes until the internal temperature reaches 165°F (74°C). Let it rest, then slice into strips.

  • 4

    While the chicken is roasting, prepare the chickpeas by tossing them with a dash of olive oil, salt, pepper, and additional herbs, then spread them on a separate baking sheet. Roast for about 15 minutes until they become crispy.

  • 5

    In a large bowl, combine the mixed greens, cherry tomatoes, and the roasted chickpeas.

  • 6

    Drizzle with the remaining olive oil and lemon juice, tossing gently to combine.

  • 7

    Top the salad with the sliced lemon herb roasted chicken and serve immediately.