Grilled Chicken and Chickpea Salad with Crunchy Vegetables

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

Grilled Chicken and Chickpea Salad with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Chickpea Salad with Crunchy Vegetables

Enjoy a refreshing and well-balanced salad featuring juicy grilled chicken breast paired with protein-packed chickpeas and a medley of crunchy vegetables. The dish is finished with a creamy nonfat Greek yogurt dressing and a sprinkle of toasted almonds, delivering vibrant flavors and crunch in every bite.

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NUTRITION

322kcal
Protein
38.8g
Fat
7.8g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/4 cup Chickpeas

1/4 cup Nonfat Greek Yogurt

1/2 cup Sliced Cucumber

1/2 cup Cherry Tomatoes (halved)

1/2 medium Red Bell Pepper

1 cup Mixed Greens

1 tbsp Chopped Almonds

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and pepper. Grill for about 5-6 minutes per side until fully cooked and char marks appear. Once cooked, allow it to rest and then slice into strips.

  • 3

    In a large bowl, combine the chickpeas, sliced cucumber, halved cherry tomatoes, chopped red bell pepper, and mixed greens.

  • 4

    In a small bowl, mix nonfat Greek yogurt with lemon juice, salt, and pepper to create a light dressing.

  • 5

    Drizzle the yogurt dressing over the vegetables and toss gently to coat.

  • 6

    Arrange the sliced grilled chicken on top of the salad, and sprinkle with chopped almonds for added crunch.

  • 7

    Serve immediately and enjoy the fresh combination of flavors.

Grilled Chicken and Chickpea Salad with Crunchy Vegetables

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

Grilled Chicken and Chickpea Salad with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Chickpea Salad with Crunchy Vegetables

Enjoy a refreshing and well-balanced salad featuring juicy grilled chicken breast paired with protein-packed chickpeas and a medley of crunchy vegetables. The dish is finished with a creamy nonfat Greek yogurt dressing and a sprinkle of toasted almonds, delivering vibrant flavors and crunch in every bite.

NUTRITION

322kcal
Protein
38.8g
Fat
7.8g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/4 cup Chickpeas

1/4 cup Nonfat Greek Yogurt

1/2 cup Sliced Cucumber

1/2 cup Cherry Tomatoes (halved)

1/2 medium Red Bell Pepper

1 cup Mixed Greens

1 tbsp Chopped Almonds

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and pepper. Grill for about 5-6 minutes per side until fully cooked and char marks appear. Once cooked, allow it to rest and then slice into strips.

  • 3

    In a large bowl, combine the chickpeas, sliced cucumber, halved cherry tomatoes, chopped red bell pepper, and mixed greens.

  • 4

    In a small bowl, mix nonfat Greek yogurt with lemon juice, salt, and pepper to create a light dressing.

  • 5

    Drizzle the yogurt dressing over the vegetables and toss gently to coat.

  • 6

    Arrange the sliced grilled chicken on top of the salad, and sprinkle with chopped almonds for added crunch.

  • 7

    Serve immediately and enjoy the fresh combination of flavors.