Herb-Roasted Chicken Fresh Salad with Crispy Chickpeas

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

Herb-Roasted Chicken Fresh Salad with Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Fresh Salad with Crispy Chickpeas

A vibrant and wholesome salad combining tender herb-roasted chicken with crispy roasted chickpeas and a medley of fresh vegetables. Perfectly balanced to deliver a nourishing meal with a burst of flavor from zesty lemon and fragrant herbs.

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NUTRITION

399kcal
Protein
43.1g
Fat
10.5g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast (roasted)

1/2 cup Chickpeas (roasted)

2 cups Mixed Salad Greens

5 Cherry Tomatoes

1/2 cup Cucumber slices

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Parsley

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PREPARATION

  • 1

    Preheat your oven to 400°F. Season the chicken breast lightly with salt, pepper, and a pinch of fresh parsley. Roast the chicken breast until cooked through, about 20-25 minutes.

  • 2

    Rinse and drain the chickpeas, then pat them dry. Toss the chickpeas with a drizzle of olive oil, a pinch of salt, and a sprinkle of herbs. Spread them on a baking sheet and roast in the oven for 20 minutes or until they are crispy.

  • 3

    While the chicken and chickpeas are roasting, prepare the salad. In a large bowl, combine mixed salad greens, halved cherry tomatoes, and cucumber slices.

  • 4

    Once the chicken is cooked, allow it to rest for a few minutes before slicing it into strips.

  • 5

    Add the roasted chickpeas to the salad. Drizzle the salad with lemon juice and any remaining olive oil from the chickpea preparation if desired.

  • 6

    Top the salad with sliced chicken and freshly chopped parsley. Toss gently and serve immediately.

Herb-Roasted Chicken Fresh Salad with Crispy Chickpeas

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

Herb-Roasted Chicken Fresh Salad with Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Fresh Salad with Crispy Chickpeas

A vibrant and wholesome salad combining tender herb-roasted chicken with crispy roasted chickpeas and a medley of fresh vegetables. Perfectly balanced to deliver a nourishing meal with a burst of flavor from zesty lemon and fragrant herbs.

NUTRITION

399kcal
Protein
43.1g
Fat
10.5g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast (roasted)

1/2 cup Chickpeas (roasted)

2 cups Mixed Salad Greens

5 Cherry Tomatoes

1/2 cup Cucumber slices

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Parsley

PREPARATION

  • 1

    Preheat your oven to 400°F. Season the chicken breast lightly with salt, pepper, and a pinch of fresh parsley. Roast the chicken breast until cooked through, about 20-25 minutes.

  • 2

    Rinse and drain the chickpeas, then pat them dry. Toss the chickpeas with a drizzle of olive oil, a pinch of salt, and a sprinkle of herbs. Spread them on a baking sheet and roast in the oven for 20 minutes or until they are crispy.

  • 3

    While the chicken and chickpeas are roasting, prepare the salad. In a large bowl, combine mixed salad greens, halved cherry tomatoes, and cucumber slices.

  • 4

    Once the chicken is cooked, allow it to rest for a few minutes before slicing it into strips.

  • 5

    Add the roasted chickpeas to the salad. Drizzle the salad with lemon juice and any remaining olive oil from the chickpea preparation if desired.

  • 6

    Top the salad with sliced chicken and freshly chopped parsley. Toss gently and serve immediately.