YOUR SOLIN GENERATED RECIPE
Lemon Herb Chicken Salad with Roasted Vegetables and Crispy Chickpeas
A vibrant, nutritious dinner featuring tender lemon herb grilled chicken atop a bed of fresh mixed greens, complemented by an array of roasted vegetables and crunchy, seasoned chickpeas. This dish strikes a balance between tangy citrus notes and savory herbs, creating an exciting explosion of flavors with every bite while keeping it light and energizing.
INGREDIENTS
4 oz Chicken Breast
1/2 cup Crispy Chickpeas
1 cup Mixed Roasted Vegetables
1 cup Mixed Greens
1/2 medium Lemon (juiced)
1 tsp Olive Oil
2 tbsp Fresh Herbs (Parsley & Thyme)
PREPARATION
Preheat your oven to 400°F for roasting the vegetables and chickpeas.
Season the chicken breast lightly with salt, pepper, and a squeeze of lemon juice. Grill or pan-sear until fully cooked, about 6-7 minutes per side, then slice into strips.
On a baking sheet, toss the chickpeas with a drizzle of olive oil, a pinch of salt, and half of the fresh herbs. Roast in the oven for about 20-25 minutes until crispy.
Meanwhile, cut the bell pepper and zucchini into bite-sized pieces. Toss with a bit of olive oil, salt, and remaining herbs, and roast on a separate tray or alongside the chickpeas if space allows, for about 15-20 minutes until tender.
In a large bowl, combine the mixed greens with freshly roasted vegetables. Drizzle with lemon juice and a teaspoon of olive oil.
Top the salad with sliced chicken breast and crispy chickpeas. Give a gentle toss to mix the flavors and serve immediately.