Seared Chicken Breast with Spinach and Chickpea Pasta Salad

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

Seared Chicken Breast with Spinach and Chickpea Pasta Salad

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Spinach and Chickpea Pasta Salad

Enjoy a light and vibrant lunch featuring perfectly seared chicken breast atop a refreshing spinach salad tossed with a delicate mix of chickpeas, a hint of whole wheat pasta, and creamy avocado, all dressed in a zesty olive oil and lemon vinaigrette.

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NUTRITION

341kcal
Protein
22.7g
Fat
18.9g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

1.75 oz Chicken Breast (approx. 50g)

1 cup Baby Spinach

2 tbsp Chickpeas (approx. 30g)

1/4 cup Whole Wheat Pasta (cooked, approx. 43g)

2.5 tsp Extra Virgin Olive Oil

1/8 portion Avocado (approx. 30g)

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Season the chicken breast lightly with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat and sear the chicken breast for about 3-4 minutes on each side until fully cooked and golden on the outside. Once cooked, let it rest for a couple of minutes before slicing.

  • 3

    In a large bowl, combine baby spinach, chickpeas, and cooked whole wheat pasta.

  • 4

    In a small bowl, whisk together extra virgin olive oil and lemon juice with a pinch of salt and pepper.

  • 5

    Drizzle the dressing over the salad, and toss gently to combine.

  • 6

    Top the salad with sliced chicken breast and small chunks of avocado.

  • 7

    Finish with an extra light sprinkle of salt and pepper if needed, and serve immediately.

Seared Chicken Breast with Spinach and Chickpea Pasta Salad

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

Seared Chicken Breast with Spinach and Chickpea Pasta Salad

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Spinach and Chickpea Pasta Salad

Enjoy a light and vibrant lunch featuring perfectly seared chicken breast atop a refreshing spinach salad tossed with a delicate mix of chickpeas, a hint of whole wheat pasta, and creamy avocado, all dressed in a zesty olive oil and lemon vinaigrette.

NUTRITION

341kcal
Protein
22.7g
Fat
18.9g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

1.75 oz Chicken Breast (approx. 50g)

1 cup Baby Spinach

2 tbsp Chickpeas (approx. 30g)

1/4 cup Whole Wheat Pasta (cooked, approx. 43g)

2.5 tsp Extra Virgin Olive Oil

1/8 portion Avocado (approx. 30g)

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Season the chicken breast lightly with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat and sear the chicken breast for about 3-4 minutes on each side until fully cooked and golden on the outside. Once cooked, let it rest for a couple of minutes before slicing.

  • 3

    In a large bowl, combine baby spinach, chickpeas, and cooked whole wheat pasta.

  • 4

    In a small bowl, whisk together extra virgin olive oil and lemon juice with a pinch of salt and pepper.

  • 5

    Drizzle the dressing over the salad, and toss gently to combine.

  • 6

    Top the salad with sliced chicken breast and small chunks of avocado.

  • 7

    Finish with an extra light sprinkle of salt and pepper if needed, and serve immediately.