YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken and Chickpea Salad Bowl with Creamy Lemon-Herb Dressing
Savor a vibrant bowl featuring tender herb-roasted chicken, crispy roasted chickpeas, and a medley of fresh vegetables tossed in a zesty lemon-herb dressing. This dish is a perfect balance of protein and crisp flavors, ideal for a healthy meal any time of day.
INGREDIENTS
4 oz Chicken Breast
1/2 cup Cooked Chickpeas
2 cups Mixed Salad Greens
1/2 medium Red Bell Pepper
1/2 cup Sliced Cucumber
1 tbsp Lemon Juice
1 tsp Olive Oil
2 tbsp Fresh Parsley
PREPARATION
Preheat your oven to 400°F. Season the chicken breast with salt, pepper, and a sprinkle of chopped parsley.
Place the chicken on a baking sheet and roast for 20-25 minutes or until cooked through.
While the chicken roasts, drain and rinse the chickpeas. Toss them with a little olive oil, salt, and extra chopped parsley, then roast on a separate tray for about 15 minutes until crispy.
In a large bowl, combine the mixed salad greens, sliced red bell pepper, and cucumber.
In a small bowl, whisk together the lemon juice, olive oil, a pinch of salt, and finely chopped parsley to create the dressing.
Slice the roasted chicken into strips and add to the salad bowl along with the roasted chickpeas.
Drizzle the dressing over the salad, toss gently to combine, and serve immediately.