YOUR SOLIN GENERATED RECIPE
Lemon-Herb Roasted Chicken with Crispy Chickpeas and Fresh Greens
Savor a vibrant plate featuring tender lemon-herb roasted chicken paired with perfectly crispy chickpeas and a refreshing bed of fresh greens. This dish is a balanced medley of bright citrus notes, aromatic herbs, and a satisfying crunch, making it an ideal meal for any time of the day.
INGREDIENTS
4 ounces Chicken Breast
1/2 cup cooked Chickpeas
2 cups Mixed Greens
1 tablespoon Olive Oil
2 tablespoons Lemon Juice
1 teaspoon Fresh Rosemary
1 teaspoon Fresh Thyme
1 teaspoon Smoked Paprika
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
In a small bowl, combine olive oil, lemon juice, chopped rosemary, thyme, smoked paprika, salt, and pepper.
Pat the chicken breast dry and rub the herb-lemon mixture evenly over it.
Place the chicken on a baking sheet and roast in the oven for about 20-25 minutes or until the internal temperature reaches 165°F (74°C).
While the chicken is roasting, drain and pat dry the chickpeas. Toss them lightly with a pinch of salt, pepper, and a drizzle of olive oil.
Spread the chickpeas on a separate baking sheet and roast in the oven for 15-20 minutes until crispy, stirring halfway through.
In a bowl, toss the mixed greens with any remaining lemon-herb dressing or a splash of lemon juice and olive oil.
Plate the sliced roasted chicken alongside a serving of crispy chickpeas and fresh greens. Serve immediately.