Grilled Chicken Breast with Crunchy Chickpea Salad

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

Grilled Chicken Breast with Crunchy Chickpea Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Chickpea Salad

Enjoy a light yet satisfying lunch featuring perfectly grilled chicken breast paired with a vibrant, crunchy chickpea salad. Fresh cucumber, red bell pepper, and a dash of red onion are tossed with zesty lemon and olive oil, offering a delightful mix of textures and flavors that complement the tender, juicy chicken.

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NUTRITION

408kcal
Protein
39.8g
Fat
19.6g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Canned Chickpeas (drained)

1/4 cup diced Cucumber

1/4 cup diced Red Bell Pepper

1 tbsp finely diced Red Onion

1 tbsp Olive Oil

1 tbsp Fresh Lemon Juice

Salt & Pepper to taste

1 tsp Ground Cumin

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PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and a light sprinkle of ground cumin.

  • 3

    Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Once cooked, let it rest for a few minutes before slicing.

  • 4

    In a mixing bowl, combine the drained chickpeas, diced cucumber, red bell pepper, and red onion.

  • 5

    Drizzle the olive oil and fresh lemon juice over the salad. Add a pinch of salt, pepper, and an extra dash of cumin if desired. Toss gently to combine.

  • 6

    Plate the grilled chicken, and serve alongside a generous portion of the crunchy chickpea salad.

Grilled Chicken Breast with Crunchy Chickpea Salad

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

Grilled Chicken Breast with Crunchy Chickpea Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Chickpea Salad

Enjoy a light yet satisfying lunch featuring perfectly grilled chicken breast paired with a vibrant, crunchy chickpea salad. Fresh cucumber, red bell pepper, and a dash of red onion are tossed with zesty lemon and olive oil, offering a delightful mix of textures and flavors that complement the tender, juicy chicken.

NUTRITION

408kcal
Protein
39.8g
Fat
19.6g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Canned Chickpeas (drained)

1/4 cup diced Cucumber

1/4 cup diced Red Bell Pepper

1 tbsp finely diced Red Onion

1 tbsp Olive Oil

1 tbsp Fresh Lemon Juice

Salt & Pepper to taste

1 tsp Ground Cumin

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and a light sprinkle of ground cumin.

  • 3

    Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Once cooked, let it rest for a few minutes before slicing.

  • 4

    In a mixing bowl, combine the drained chickpeas, diced cucumber, red bell pepper, and red onion.

  • 5

    Drizzle the olive oil and fresh lemon juice over the salad. Add a pinch of salt, pepper, and an extra dash of cumin if desired. Toss gently to combine.

  • 6

    Plate the grilled chicken, and serve alongside a generous portion of the crunchy chickpea salad.