YOUR SOLIN GENERATED RECIPE
Lemon-Herb Roasted Chicken and Crispy Chickpea Salad
Savor a delightful mix of juicy lemon-herb roasted chicken paired with a crispy chickpea salad. This vibrant dish features tender roasted chicken infused with zesty lemon and aromatic herbs, tossed with crunchy chickpeas, fresh salad greens, and cherry tomatoes, all lightly dressed with olive oil and a splash of lemon juice. It's a balanced, protein-packed meal perfect for lunch or dinner.
INGREDIENTS
5 oz Chicken Breast
1/2 cup Canned Chickpeas
1 cup Mixed Salad Greens
1/2 cup Cherry Tomatoes
2 tbsp Red Onion
1 tsp Olive Oil
1 tbsp Lemon Juice
1 tsp Dried Oregano
1/2 tsp Garlic Powder
PREPARATION
Preheat your oven to 400°F.
In a small bowl, mix lemon juice, dried oregano, garlic powder, and a pinch of salt and pepper to create a marinade.
Coat the chicken breast evenly with the marinade.
Place the chicken on a baking tray and roast in the oven for about 20-25 minutes or until the internal temperature reaches 165°F.
While the chicken roasts, drain and rinse the canned chickpeas. Pat them dry with a paper towel.
Heat a non-stick pan over medium-high heat and lightly toast the chickpeas until they become crispy, about 5-7 minutes. Season with a pinch of salt and extra garlic powder if desired.
In a large bowl, combine mixed salad greens, halved cherry tomatoes, and thinly sliced red onion.
Slice the roasted chicken and add to the salad along with the crispy chickpeas.
Drizzle with olive oil and an extra squeeze of lemon juice, then toss gently to combine.
Serve immediately and enjoy your nutrient-packed meal.