Lemon Herb Chicken and Crispy Chickpea Fresh Salad Bowl

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

Lemon Herb Chicken and Crispy Chickpea Fresh Salad Bowl

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken and Crispy Chickpea Fresh Salad Bowl

Enjoy a vibrant bowl featuring juicy lemon herb chicken paired with crispy roasted chickpeas and a refreshing bed of mixed greens. This dish melds zesty citrus with aromatic herbs, creating a perfect balance of textures and flavors that's both light and satisfying.

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NUTRITION

406kcal
Protein
44.5g
Fat
10.8g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Canned Chickpeas

2 cups Mixed Greens

1 whole Lemon

1 teaspoon Olive Oil

1 teaspoon Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Rinse and pat dry the canned chickpeas; toss them with a drizzle of olive oil, the mixed dried herbs, salt, and pepper.

  • 2

    Spread the chickpeas on a baking sheet in a single layer and roast for 20-25 minutes until crispy, shaking the pan halfway through.

  • 3

    While the chickpeas roast, season the chicken breast with salt, pepper, a squeeze of lemon juice, and a pinch of the dried herbs.

  • 4

    Grill or pan-sear the chicken breast over medium heat for about 6-7 minutes per side until fully cooked and golden.

  • 5

    In a bowl, combine mixed greens. Slice the grilled chicken into strips or bite-sized pieces and add to the greens.

  • 6

    Add the roasted chickpeas on top, drizzle with a little extra lemon juice if desired, and toss gently to combine all flavors.

  • 7

    Serve immediately and enjoy your fresh, zesty salad bowl.

Lemon Herb Chicken and Crispy Chickpea Fresh Salad Bowl

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

Lemon Herb Chicken and Crispy Chickpea Fresh Salad Bowl

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken and Crispy Chickpea Fresh Salad Bowl

Enjoy a vibrant bowl featuring juicy lemon herb chicken paired with crispy roasted chickpeas and a refreshing bed of mixed greens. This dish melds zesty citrus with aromatic herbs, creating a perfect balance of textures and flavors that's both light and satisfying.

NUTRITION

406kcal
Protein
44.5g
Fat
10.8g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Canned Chickpeas

2 cups Mixed Greens

1 whole Lemon

1 teaspoon Olive Oil

1 teaspoon Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Rinse and pat dry the canned chickpeas; toss them with a drizzle of olive oil, the mixed dried herbs, salt, and pepper.

  • 2

    Spread the chickpeas on a baking sheet in a single layer and roast for 20-25 minutes until crispy, shaking the pan halfway through.

  • 3

    While the chickpeas roast, season the chicken breast with salt, pepper, a squeeze of lemon juice, and a pinch of the dried herbs.

  • 4

    Grill or pan-sear the chicken breast over medium heat for about 6-7 minutes per side until fully cooked and golden.

  • 5

    In a bowl, combine mixed greens. Slice the grilled chicken into strips or bite-sized pieces and add to the greens.

  • 6

    Add the roasted chickpeas on top, drizzle with a little extra lemon juice if desired, and toss gently to combine all flavors.

  • 7

    Serve immediately and enjoy your fresh, zesty salad bowl.