YOUR SOLIN GENERATED RECIPE
Lemon-Herb Chicken Salad with Fresh Greens and Crispy Chickpeas
Enjoy a vibrant and refreshing salad featuring tender lemon-herb grilled chicken, a medley of fresh greens, and crunchy roasted chickpeas, all tossed in a zesty lemon dressing that elevates every bite.
INGREDIENTS
4 oz Chicken Breast
1/2 cup Canned Chickpeas
2 cups Mixed Greens
1 tsp Olive Oil
1/2 tbsp Lemon Juice
2 tbsp Fresh Herbs (Parsley & Dill)
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F for roasting the chickpeas.
Pat the canned chickpeas dry with a paper towel. Toss them in a small bowl with a drizzle of olive oil, salt, pepper, and a pinch of your favorite herbs. Spread them on a baking tray and roast for 20-25 minutes until crispy.
Season the chicken breast with salt, pepper, lemon juice, and finely chopped herbs. 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 greens with additional lemon juice and a light drizzle of olive oil to create a simple dressing.
Top the greens with sliced chicken and roasted chickpeas. Garnish with the remaining fresh herbs and a final sprinkle of salt and pepper.
Serve immediately for a refreshing and protein-packed meal.