Name: Zesty Roasted Fennel and Chickpea Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 cup chickpeas; 1 cup fennel bulb; 0.5 tbsp extra virgin olive oil; 1 tbsp lemon juice; 2 cup baby arugula; 1 clove garlic; 0.25 tsp red pepper flakes; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Zesty Roasted Fennel and Chickpea Salad

Chicken breast and fennel roasted until tender and golden, tossed with protein-rich chickpeas and peppery arugula in a bright lemon vinaigrette.

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NUTRITION

Protein

53.4g

Fat

14.9g

Carbs

32.3g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup chickpeas

1 cup fennel bulb

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

2 cup baby arugula

1 clove garlic

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Slice the chicken breast into bite-sized pieces and thinly shave the fennel bulb.
3
Place the chicken, fennel, and rinsed chickpeas on the baking sheet; toss with olive oil, minced garlic, red pepper flakes, sea salt, and black pepper.
4
Roast for 20 to 22 minutes until the chicken is cooked through and the fennel edges are caramelized and golden.
5
In a large mixing bowl, whisk the lemon juice with a splash of water, then toss in the baby arugula and the warm roasted mixture until well combined.