YOUR SOLIN GENERATED RECIPE
Lemony Herb-Marinated Chicken and Chickpea Salad Bowl
Savor the vibrant flavors of tangy lemon and fresh herbs in this marinated chicken salad bowl, featuring tender grilled chicken, protein-packed chickpeas, and crisp garden vegetables. This balanced dish offers a symphony of textures and tastes perfect for a wholesome meal any time of day.
INGREDIENTS
4 oz Chicken Breast
½ cup Chickpeas, cooked
1 cup Arugula
½ cup Cherry Tomatoes
½ cup Cucumber slices
1 tsp Olive Oil
1 tbsp Lemon Juice
2 tbsp Fresh Herbs (Parsley and Oregano)
PREPARATION
In a small bowl, whisk together olive oil, lemon juice, and chopped fresh herbs. Season with salt and pepper to taste.
Place the chicken breast in a resealable bag or shallow dish and pour the marinade over it. Let it marinate in the refrigerator for at least 30 minutes.
Preheat a grill pan or skillet over medium-high heat. Grill the marinated chicken for about 5-6 minutes per side or until fully cooked and juices run clear. Allow the chicken to rest for a few minutes, then slice it thinly.
In a large bowl, combine arugula, halved cherry tomatoes, and cucumber slices. Add the cooked chickpeas.
Top the salad with the sliced chicken and drizzle any remaining marinade over the salad for an extra burst of flavor.
Toss gently to combine and serve immediately.