Roasted Chicken and Crispy Chickpea Salad with Lemon-Herb Vinaigrette

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

Roasted Chicken and Crispy Chickpea Salad with Lemon-Herb Vinaigrette

YOUR SOLIN GENERATED RECIPE

Roasted Chicken and Crispy Chickpea Salad with Lemon-Herb Vinaigrette

A refreshing and balanced salad featuring tender roasted chicken, crispy roasted chickpeas, mixed greens, and a zesty lemon-herb vinaigrette. This dish is full of texture and vibrant flavors, making it an energizing meal for any time of the day.

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NUTRITION

369kcal
Protein
42.2g
Fat
10.6g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Chickpeas (cooked)

1 cup Mixed Salad Greens

1 cup Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Dried Oregano

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and a sprinkle of dried oregano. Roast in the oven on a lined baking sheet for about 20-25 minutes until cooked through and the internal temperature reaches 165°F.

  • 3

    Rinse and drain chickpeas. Toss them with a little salt, pepper, and a pinch of dried oregano, then roast in the oven on a separate sheet for 15-20 minutes until crisp.

  • 4

    In a large bowl, combine mixed salad greens and halved cherry tomatoes.

  • 5

    Prepare the vinaigrette by whisking together olive oil, lemon juice, a pinch of salt, pepper, and additional oregano if desired.

  • 6

    Slice the roasted chicken and add it along with the crispy chickpeas to the salad.

  • 7

    Drizzle the vinaigrette over the salad, toss gently, and serve immediately.

Roasted Chicken and Crispy Chickpea Salad with Lemon-Herb Vinaigrette

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

Roasted Chicken and Crispy Chickpea Salad with Lemon-Herb Vinaigrette

YOUR SOLIN GENERATED RECIPE

Roasted Chicken and Crispy Chickpea Salad with Lemon-Herb Vinaigrette

A refreshing and balanced salad featuring tender roasted chicken, crispy roasted chickpeas, mixed greens, and a zesty lemon-herb vinaigrette. This dish is full of texture and vibrant flavors, making it an energizing meal for any time of the day.

NUTRITION

369kcal
Protein
42.2g
Fat
10.6g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Chickpeas (cooked)

1 cup Mixed Salad Greens

1 cup Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Dried Oregano

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and a sprinkle of dried oregano. Roast in the oven on a lined baking sheet for about 20-25 minutes until cooked through and the internal temperature reaches 165°F.

  • 3

    Rinse and drain chickpeas. Toss them with a little salt, pepper, and a pinch of dried oregano, then roast in the oven on a separate sheet for 15-20 minutes until crisp.

  • 4

    In a large bowl, combine mixed salad greens and halved cherry tomatoes.

  • 5

    Prepare the vinaigrette by whisking together olive oil, lemon juice, a pinch of salt, pepper, and additional oregano if desired.

  • 6

    Slice the roasted chicken and add it along with the crispy chickpeas to the salad.

  • 7

    Drizzle the vinaigrette over the salad, toss gently, and serve immediately.