Herb-Roasted Chicken and Chickpea Salad with Fresh Cucumber, Tomato, and Lemon-Tahini Dressing

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

Herb-Roasted Chicken and Chickpea Salad with Fresh Cucumber, Tomato, and Lemon-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Chickpea Salad with Fresh Cucumber, Tomato, and Lemon-Tahini Dressing

Enjoy a vibrant and well-balanced salad featuring succulent herb-roasted chicken breast paired with hearty chickpeas, crisp cucumbers, and juicy tomatoes, all drizzled with a creamy lemon-tahini dressing. This dish is a delight of textures and flavors, blending warm and fresh notes perfect for any meal time.

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NUTRITION

490kcal
Protein
46.7g
Fat
19.1g
Carbs
34.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Chickpeas, cooked

1/2 cup Cucumber slices

1 medium Tomato, chopped

1 tbsp Tahini

1 tsp Olive Oil

1 tbsp Fresh Lemon Juice

1 Garlic Clove, minced

2 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and chopped fresh herbs.

  • 3

    Roast the chicken on a baking sheet for 20-25 minutes until cooked through and lightly browned.

  • 4

    While the chicken is roasting, prepare the salad by combining chickpeas, cucumber slices, and chopped tomato in a bowl.

  • 5

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

  • 6

    Slice the roasted chicken and add it to the salad bowl.

  • 7

    Drizzle the lemon-tahini dressing over the salad, gently tossing to combine all the flavors.

  • 8

    Serve the salad warm or at room temperature.

Herb-Roasted Chicken and Chickpea Salad with Fresh Cucumber, Tomato, and Lemon-Tahini Dressing

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

Herb-Roasted Chicken and Chickpea Salad with Fresh Cucumber, Tomato, and Lemon-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Chickpea Salad with Fresh Cucumber, Tomato, and Lemon-Tahini Dressing

Enjoy a vibrant and well-balanced salad featuring succulent herb-roasted chicken breast paired with hearty chickpeas, crisp cucumbers, and juicy tomatoes, all drizzled with a creamy lemon-tahini dressing. This dish is a delight of textures and flavors, blending warm and fresh notes perfect for any meal time.

NUTRITION

490kcal
Protein
46.7g
Fat
19.1g
Carbs
34.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Chickpeas, cooked

1/2 cup Cucumber slices

1 medium Tomato, chopped

1 tbsp Tahini

1 tsp Olive Oil

1 tbsp Fresh Lemon Juice

1 Garlic Clove, minced

2 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and chopped fresh herbs.

  • 3

    Roast the chicken on a baking sheet for 20-25 minutes until cooked through and lightly browned.

  • 4

    While the chicken is roasting, prepare the salad by combining chickpeas, cucumber slices, and chopped tomato in a bowl.

  • 5

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

  • 6

    Slice the roasted chicken and add it to the salad bowl.

  • 7

    Drizzle the lemon-tahini dressing over the salad, gently tossing to combine all the flavors.

  • 8

    Serve the salad warm or at room temperature.