Lemon-Herb Chicken and Crispy Chickpea Salad with Fresh Greens

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

Lemon-Herb Chicken and Crispy Chickpea Salad with Fresh Greens

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Chicken and Crispy Chickpea Salad with Fresh Greens

Enjoy a vibrant, refreshing salad combining succulent lemon-herbed grilled chicken with crispy roasted chickpeas tossed over a bed of fresh mixed greens. The zesty lemon dressing and delicate herbs infuse this dish with bright flavors and a satisfying crunch, perfect for a nourishing meal any time of day.

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NUTRITION

345kcal
Protein
41.2g
Fat
10.1g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Canned Chickpeas (drained)

2 cups Mixed Fresh Greens

1 tsp Olive Oil

1 tbsp Fresh Lemon Juice

1 tbsp Fresh Chopped Parsley

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Rinse and drain the chickpeas. Toss them with a pinch of salt, pepper, and a drizzle of olive oil. Spread them evenly on a baking sheet and roast for 20-25 minutes until crispy, stirring halfway through.

  • 3

    While the chickpeas roast, pound the chicken breast slightly to ensure an even thickness. Season both sides with salt, pepper, and sprinkle with chopped parsley.

  • 4

    Squeeze half of the lemon over the chicken and let it marinate for 5-10 minutes.

  • 5

    Heat a grill pan or skillet over medium-high heat. Grill the chicken for about 5-6 minutes per side or until fully cooked, reaching an internal temperature of 165°F (74°C). Once cooked, slice the chicken into strips.

  • 6

    In a large bowl, combine the mixed greens, roasted chickpeas, and sliced chicken.

  • 7

    Add the remaining lemon juice and a dash of olive oil over the salad. Toss gently to coat all the ingredients evenly.

  • 8

    Serve immediately, garnished with extra parsley if desired.

Lemon-Herb Chicken and Crispy Chickpea Salad with Fresh Greens

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

Lemon-Herb Chicken and Crispy Chickpea Salad with Fresh Greens

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Chicken and Crispy Chickpea Salad with Fresh Greens

Enjoy a vibrant, refreshing salad combining succulent lemon-herbed grilled chicken with crispy roasted chickpeas tossed over a bed of fresh mixed greens. The zesty lemon dressing and delicate herbs infuse this dish with bright flavors and a satisfying crunch, perfect for a nourishing meal any time of day.

NUTRITION

345kcal
Protein
41.2g
Fat
10.1g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Canned Chickpeas (drained)

2 cups Mixed Fresh Greens

1 tsp Olive Oil

1 tbsp Fresh Lemon Juice

1 tbsp Fresh Chopped Parsley

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Rinse and drain the chickpeas. Toss them with a pinch of salt, pepper, and a drizzle of olive oil. Spread them evenly on a baking sheet and roast for 20-25 minutes until crispy, stirring halfway through.

  • 3

    While the chickpeas roast, pound the chicken breast slightly to ensure an even thickness. Season both sides with salt, pepper, and sprinkle with chopped parsley.

  • 4

    Squeeze half of the lemon over the chicken and let it marinate for 5-10 minutes.

  • 5

    Heat a grill pan or skillet over medium-high heat. Grill the chicken for about 5-6 minutes per side or until fully cooked, reaching an internal temperature of 165°F (74°C). Once cooked, slice the chicken into strips.

  • 6

    In a large bowl, combine the mixed greens, roasted chickpeas, and sliced chicken.

  • 7

    Add the remaining lemon juice and a dash of olive oil over the salad. Toss gently to coat all the ingredients evenly.

  • 8

    Serve immediately, garnished with extra parsley if desired.