YOUR SOLIN GENERATED RECIPE
Lemon-Herb Chicken Salad with Crispy Chickpeas and Fresh Vegetables
Enjoy this vibrant, nutrient-packed salad featuring tender lemon-herb grilled chicken, crispy roasted chickpeas, and a medley of fresh vegetables. The refreshing lemon dressing and aromatic herbs elevate every bite for a satisfying, balanced meal perfect for any time of the day.
INGREDIENTS
4 ounces Chicken Breast
1/2 cup Canned Chickpeas
2 cups Mixed Greens
1/2 cup Cherry Tomatoes
1/2 cup Cucumber
1 tsp Olive Oil
1 tbsp Lemon Juice
2 tbsp Fresh Herbs
Salt and Pepper to taste
PREPARATION
Preheat oven to 400°F for roasting chickpeas.
Pat chicken breast dry and season with salt, pepper, and half of the chopped fresh herbs. Grill or pan-sear the chicken until fully cooked, about 6-7 minutes per side, then allow it to rest and slice thinly.
Rinse and drain the canned chickpeas. Toss them with a pinch of salt, pepper, and a little olive oil. Spread on a baking sheet and roast in the preheated oven for 20-25 minutes until they’re crispy.
In a large bowl, combine mixed greens, halved cherry tomatoes, and sliced cucumber.
Whisk together the lemon juice, remaining olive oil, and herbs to form the dressing. Season the dressing with salt and pepper to taste.
Toss the vegetables with the dressing, then top with the sliced chicken and crispy chickpeas.
Serve immediately and enjoy this refreshing, protein-packed salad.