Name: Grilled Chicken Salad with Roasted Vegetables and Chickpeas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.4 oz Chicken Breast; 1/3 cup Chickpeas; 1/2 cup Zucchini; 1/2 cup Red Bell Pepper; 2 cups Mixed Greens; 2 tsp Olive Oil; 1 tbsp Lemon Juice

Grilled Chicken Salad with Roasted Vegetables and Chickpeas

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Roasted Vegetables and Chickpeas

Grilled chicken and roasted vegetables served over crisp mixed greens with chickpeas and a bright lemon-herb vinaigrette, finished with a touch of slightly charred zucchini.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

43.8g

Fat

15.5g

Carbs

29.2g

SERVINGS

1 serving

INGREDIENTS

5.4 oz Chicken Breast

1/3 cup Chickpeas

1/2 cup Zucchini

1/2 cup Red Bell Pepper

2 cups Mixed Greens

2 tsp Olive Oil

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss diced zucchini and bell peppers with one teaspoon of olive oil, salt, and dried oregano.
3
Roast vegetables for 15-20 minutes until tender and slightly charred.
4
Season chicken breast with salt and pepper, then grill over medium-high heat for 6-7 minutes per side until cooked through.
5
Whisk together lemon juice, the remaining teaspoon of olive oil, and a pinch of dried oregano to create the dressing.
6
Assemble the salad by layering mixed greens, roasted vegetables, chickpeas, and sliced grilled chicken in a bowl.
7
Drizzle with the lemon-herb vinaigrette and serve immediately.