YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken and Crispy Chickpea Salad with Fresh Vegetables
Enjoy a delightful medley of herb-roasted chicken paired with crispy chickpeas and a vibrant mix of fresh vegetables, all tossed in a zesty lemon vinaigrette. This dish offers a satisfying balance of lean protein and crunchy textures, perfect for a light, nutritious meal.
INGREDIENTS
3 oz Chicken Breast
1/2 cup Roasted Chickpeas
1 cup Baby Spinach
5 Cherry Tomatoes
1/4 Cucumber
1 tsp Olive Oil
1 tbsp Lemon Juice
Herbs & Spices (rosemary, thyme, salt, pepper)
PREPARATION
Preheat your oven to 375°F.
Season the chicken breast with a mix of rosemary, thyme, salt, and pepper. Place it on a baking tray lined with parchment paper and roast for about 20-25 minutes until fully cooked and golden.
While the chicken is roasting, drain and pat dry the chickpeas. Toss them lightly with a pinch of salt, pepper, and your choice of herbs, then spread them on a separate baking tray. Roast them in the oven for 15-20 minutes until they become crispy.
Prepare the fresh vegetables by rinsing the baby spinach, cherry tomatoes, and cucumber. Halve the cherry tomatoes and slice the cucumber into thin rounds.
In a large bowl, combine the spinach, tomatoes, and cucumber. Dice the roasted chicken and add it to the salad along with the crispy chickpeas.
Drizzle the salad with olive oil and lemon juice, then gently toss to combine all the flavors. Adjust seasoning with additional salt and pepper if needed.
Serve immediately and enjoy this balanced, nutritious meal.