Grilled Chicken Breast Salad with Crunchy Chickpeas and Mixed Greens

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast Salad with Crunchy Chickpeas and Mixed Greens

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Salad with Crunchy Chickpeas and Mixed Greens

Enjoy a refreshing and nutrient-packed lunch featuring tender grilled chicken breast, crispy roasted chickpeas, and a medley of mixed greens with fresh cherry tomatoes, cucumber, and red onion. Topped with creamy avocado and enhanced with a zesty olive oil and lemon dressing, this salad is both satisfying and bursting with vibrant flavors.

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NUTRITION

461kcal
Protein
45.1g
Fat
17.8g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Chickpeas

2 cups Mixed Greens

1 serving Cherry Tomatoes (approx. 50g)

1 serving Cucumber (approx. 50g)

1 serving Red Onion (approx. 15g)

1/4 Avocado

1 tsp Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and a squeeze of lemon juice.

  • 3

    Grill the chicken breast for about 6-7 minutes on each side until fully cooked, then let it rest before slicing.

  • 4

    While the chicken is grilling, drain and rinse the chickpeas. Pat them dry and toss with a pinch of salt and pepper.

  • 5

    Optional: For extra crunch, roast the seasoned chickpeas in a 400°F oven on a baking sheet for 15 minutes, stirring halfway through.

  • 6

    In a large bowl, combine mixed greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.

  • 7

    Add the grilled chicken slices and roasted chickpeas to the bowl.

  • 8

    Top the salad with sliced avocado and drizzle with olive oil and lemon juice.

  • 9

    Toss gently to combine all the flavors and enjoy your nutritious lunch.

Grilled Chicken Breast Salad with Crunchy Chickpeas and Mixed Greens

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast Salad with Crunchy Chickpeas and Mixed Greens

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Salad with Crunchy Chickpeas and Mixed Greens

Enjoy a refreshing and nutrient-packed lunch featuring tender grilled chicken breast, crispy roasted chickpeas, and a medley of mixed greens with fresh cherry tomatoes, cucumber, and red onion. Topped with creamy avocado and enhanced with a zesty olive oil and lemon dressing, this salad is both satisfying and bursting with vibrant flavors.

NUTRITION

461kcal
Protein
45.1g
Fat
17.8g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Chickpeas

2 cups Mixed Greens

1 serving Cherry Tomatoes (approx. 50g)

1 serving Cucumber (approx. 50g)

1 serving Red Onion (approx. 15g)

1/4 Avocado

1 tsp Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and a squeeze of lemon juice.

  • 3

    Grill the chicken breast for about 6-7 minutes on each side until fully cooked, then let it rest before slicing.

  • 4

    While the chicken is grilling, drain and rinse the chickpeas. Pat them dry and toss with a pinch of salt and pepper.

  • 5

    Optional: For extra crunch, roast the seasoned chickpeas in a 400°F oven on a baking sheet for 15 minutes, stirring halfway through.

  • 6

    In a large bowl, combine mixed greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.

  • 7

    Add the grilled chicken slices and roasted chickpeas to the bowl.

  • 8

    Top the salad with sliced avocado and drizzle with olive oil and lemon juice.

  • 9

    Toss gently to combine all the flavors and enjoy your nutritious lunch.