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 vibrant mix of grilled chicken breast, roasted crunchy chickpeas, and fresh mixed greens accented with juicy cherry tomatoes and crisp cucumber. This salad is dressed with a light lemon vinaigrette, creating a balance of protein and refreshing flavors perfect for a satisfying lunch.

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NUTRITION

404kcal
Protein
44.7g
Fat
10.9g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Canned Chickpeas (drained)

2 cups Mixed Greens

1/2 cup Cherry Tomatoes

1/2 cup Cucumber Slices

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and drain the canned chickpeas. Pat them dry with a paper towel.

  • 3

    Toss the chickpeas with a drizzle of olive oil, salt, and pepper, then spread them on a baking sheet. Roast in the oven for about 20 minutes until crispy, stirring halfway through.

  • 4

    While the chickpeas roast, season the chicken breast with salt and pepper. Grill the chicken over medium-high heat for about 6-7 minutes per side or until fully cooked. Allow it to rest for a few minutes before slicing.

  • 5

    In a large bowl, combine the mixed greens, cherry tomatoes, and cucumber slices.

  • 6

    Add the sliced grilled chicken and roasted chickpeas to the salad.

  • 7

    Drizzle with lemon juice and a splash of extra olive oil if desired, then toss gently to combine.

  • 8

    Serve immediately and enjoy your nutrient-packed, flavorful 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 vibrant mix of grilled chicken breast, roasted crunchy chickpeas, and fresh mixed greens accented with juicy cherry tomatoes and crisp cucumber. This salad is dressed with a light lemon vinaigrette, creating a balance of protein and refreshing flavors perfect for a satisfying lunch.

NUTRITION

404kcal
Protein
44.7g
Fat
10.9g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Canned Chickpeas (drained)

2 cups Mixed Greens

1/2 cup Cherry Tomatoes

1/2 cup Cucumber Slices

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and drain the canned chickpeas. Pat them dry with a paper towel.

  • 3

    Toss the chickpeas with a drizzle of olive oil, salt, and pepper, then spread them on a baking sheet. Roast in the oven for about 20 minutes until crispy, stirring halfway through.

  • 4

    While the chickpeas roast, season the chicken breast with salt and pepper. Grill the chicken over medium-high heat for about 6-7 minutes per side or until fully cooked. Allow it to rest for a few minutes before slicing.

  • 5

    In a large bowl, combine the mixed greens, cherry tomatoes, and cucumber slices.

  • 6

    Add the sliced grilled chicken and roasted chickpeas to the salad.

  • 7

    Drizzle with lemon juice and a splash of extra olive oil if desired, then toss gently to combine.

  • 8

    Serve immediately and enjoy your nutrient-packed, flavorful lunch.