Grilled Chicken and Fresh Greens with Crispy Chickpeas and Creamy Lemon Herb Vinaigrette

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

Grilled Chicken and Fresh Greens with Crispy Chickpeas and Creamy Lemon Herb Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Fresh Greens with Crispy Chickpeas and Creamy Lemon Herb Vinaigrette

A vibrant, nutrient-packed meal featuring succulent grilled chicken served atop a bed of crisp, fresh greens and roasted chickpeas. Enhanced with a zesty, creamy lemon herb vinaigrette, this dish is both light and satisfying, perfect for fueling your day while staying within a balanced calorie and protein range.

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NUTRITION

397kcal
Protein
34.4g
Fat
18.7g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Canned Chickpeas

2 cups Mixed Greens

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

2 tbsp Fresh Herbs (Thyme and Parsley)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast lightly with salt and pepper. Grill for about 6-7 minutes per side or until the internal temperature reaches 165°F. Allow the chicken to rest for a few minutes before slicing.

  • 3

    While the chicken is grilling, preheat your oven to 400°F and spread the drained chickpeas on a baking sheet. Toss with a pinch of salt, pepper, and a drizzle of olive oil. Roast for 15-20 minutes until they are crispy.

  • 4

    In a small bowl, whisk together the lemon juice, remaining olive oil, minced garlic, and finely chopped fresh herbs to create the creamy vinaigrette.

  • 5

    In a large bowl, add the mixed greens. Top with the sliced grilled chicken and crispy roasted chickpeas.

  • 6

    Drizzle the lemon herb vinaigrette over the salad, toss gently, and serve immediately.

Grilled Chicken and Fresh Greens with Crispy Chickpeas and Creamy Lemon Herb Vinaigrette

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

Grilled Chicken and Fresh Greens with Crispy Chickpeas and Creamy Lemon Herb Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Fresh Greens with Crispy Chickpeas and Creamy Lemon Herb Vinaigrette

A vibrant, nutrient-packed meal featuring succulent grilled chicken served atop a bed of crisp, fresh greens and roasted chickpeas. Enhanced with a zesty, creamy lemon herb vinaigrette, this dish is both light and satisfying, perfect for fueling your day while staying within a balanced calorie and protein range.

NUTRITION

397kcal
Protein
34.4g
Fat
18.7g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Canned Chickpeas

2 cups Mixed Greens

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

2 tbsp Fresh Herbs (Thyme and Parsley)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast lightly with salt and pepper. Grill for about 6-7 minutes per side or until the internal temperature reaches 165°F. Allow the chicken to rest for a few minutes before slicing.

  • 3

    While the chicken is grilling, preheat your oven to 400°F and spread the drained chickpeas on a baking sheet. Toss with a pinch of salt, pepper, and a drizzle of olive oil. Roast for 15-20 minutes until they are crispy.

  • 4

    In a small bowl, whisk together the lemon juice, remaining olive oil, minced garlic, and finely chopped fresh herbs to create the creamy vinaigrette.

  • 5

    In a large bowl, add the mixed greens. Top with the sliced grilled chicken and crispy roasted chickpeas.

  • 6

    Drizzle the lemon herb vinaigrette over the salad, toss gently, and serve immediately.