YOUR SOLIN GENERATED RECIPE
Lemon Herb Roasted Chicken Salad with Fresh Greens and Crispy Chickpeas
Savor a refreshing, protein-packed salad featuring tender roasted chicken breast tossed with crisp mixed greens, zesty lemon herbs, and a delightful crunch from crispy roasted chickpeas. This vibrant dish brings together the tang of lemon, aromatic herbs, and a light olive oil dressing for a balanced and satisfying meal.
INGREDIENTS
4 oz Chicken Breast
2 cups Mixed Salad Greens
1/4 cup Roasted Chickpeas
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
2 tbsp Fresh Herbs (Parsley, Thyme, Oregano)
PREPARATION
Preheat your oven to 400°F.
Pat the chicken breast dry and season with salt, pepper, and a sprinkle of your fresh herbs.
Place the chicken breast on a baking sheet and roast in the oven for 20-25 minutes or until the internal temperature reaches 165°F. Allow it to cool slightly before slicing.
Meanwhile, drain and pat dry the canned chickpeas. Toss them with a little olive oil, salt, pepper, and a pinch of the fresh herbs, then spread on a baking sheet and roast in the oven for about 15 minutes until crispy, stirring halfway through.
In a large bowl, combine the mixed salad greens with the fresh lemon juice, remaining olive oil, and the rest of the chopped herbs.
Top the greens with the sliced roasted chicken and crispy chickpeas. Toss gently to combine all flavors.
Serve immediately and enjoy a bright, zesty, and protein-packed meal.