YOUR SOLIN GENERATED RECIPE
Lemon-Herb Chicken Salad Bowl with Crispy Chickpeas and Feta
A refreshing and vibrant salad bowl featuring tender lemon-herb grilled chicken paired with crispy roasted chickpeas, creamy feta, and a medley of fresh vegetables, all tossed in a zesty lemon dressing. Perfectly balanced to fuel your day with a delicious mix of textures and bold flavors.
INGREDIENTS
4 oz Chicken Breast
1/2 cup Chickpeas, canned & drained
1 oz Feta Cheese
2 cups Mixed Salad Greens
1/2 cup Cherry Tomatoes
1/2 cup Diced Cucumber
2 tbsp Lemon Juice
1/2 tbsp Olive Oil
2 tbsp Fresh Parsley
1 tsp Dried Oregano
Salt & Black Pepper to taste
PREPARATION
Preheat your oven to 400°F. Rinse and drain the chickpeas, then pat them dry with paper towels.
Toss the chickpeas with a pinch of salt, pepper, and a dash of dried oregano. Spread them out on a baking sheet and roast for 20-25 minutes until crispy.
While the chickpeas roast, season the chicken breast with salt, pepper, parsley, and dried oregano. Grill or pan-sear the chicken over medium heat until fully cooked, about 6-7 minutes per side. Once cooked, let it rest for a few minutes before slicing.
In a large bowl, combine the mixed salad greens, halved cherry tomatoes, and diced cucumber.
Prepare the lemon dressing by whisking together lemon juice, olive oil, a pinch of salt, and black pepper.
Add the sliced chicken to the salad bowl, top with crumbled feta cheese and the roasted crispy chickpeas.
Drizzle the lemon dressing over the bowl and gently toss to combine all the flavors.
Serve immediately and enjoy your vibrant, nutrient-packed meal.