Grilled Chicken Breast Salad with Crunchy Chickpeas and Mixed Greens

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

Grilled Chicken Breast Salad with Crunchy Chickpeas and Mixed Greens

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Salad with Crunchy Chickpeas and Mixed Greens

Grilled chicken breast over a bed of mixed greens and fresh vegetables, topped with spiced oven-roasted chickpeas for a satisfying, savory crunch.

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NUTRITION

391kcal
Protein
38.4g
Fat
18.7g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Canned Chickpeas

2 cups Mixed Greens

1/2 cup Cherry Tomatoes

1/2 cup sliced Cucumber

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and thoroughly pat dry the chickpeas with a paper towel to ensure they get crispy.

  • 3

    Toss the chickpeas with one teaspoon of the olive oil and a pinch of salt and garlic powder.

  • 4

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

  • 5

    Season the chicken breast with salt and pepper, then grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 6

    Let the chicken rest for 5 minutes before slicing into strips.

  • 7

    In a small bowl, whisk together the remaining olive oil and lemon juice to create a simple dressing.

  • 8

    In a large salad bowl, combine the mixed greens, cherry tomatoes, and cucumber.

  • 9

    Toss the salad with the dressing, then top with the sliced grilled chicken and the warm, crunchy chickpeas.

Grilled Chicken Breast Salad with Crunchy Chickpeas and Mixed Greens

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

Grilled Chicken Breast Salad with Crunchy Chickpeas and Mixed Greens

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Salad with Crunchy Chickpeas and Mixed Greens

Grilled chicken breast over a bed of mixed greens and fresh vegetables, topped with spiced oven-roasted chickpeas for a satisfying, savory crunch.

NUTRITION

391kcal
Protein
38.4g
Fat
18.7g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Canned Chickpeas

2 cups Mixed Greens

1/2 cup Cherry Tomatoes

1/2 cup sliced Cucumber

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and thoroughly pat dry the chickpeas with a paper towel to ensure they get crispy.

  • 3

    Toss the chickpeas with one teaspoon of the olive oil and a pinch of salt and garlic powder.

  • 4

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

  • 5

    Season the chicken breast with salt and pepper, then grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 6

    Let the chicken rest for 5 minutes before slicing into strips.

  • 7

    In a small bowl, whisk together the remaining olive oil and lemon juice to create a simple dressing.

  • 8

    In a large salad bowl, combine the mixed greens, cherry tomatoes, and cucumber.

  • 9

    Toss the salad with the dressing, then top with the sliced grilled chicken and the warm, crunchy chickpeas.