Herb-Seared Chicken Breast with Crunchy Roasted Chickpeas

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

Herb-Seared Chicken Breast with Crunchy Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Herb-Seared Chicken Breast with Crunchy Roasted Chickpeas

Pan-seared chicken breast seasoned with fresh herbs, served with oven-roasted chickpeas and a cool dollop of Greek yogurt for a satisfyingly crisp finish.

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NUTRITION

373kcal
Protein
44.9g
Fat
10.6g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Chicken Breast

1/2 cup Canned Chickpeas

2 tablespoons Non-fat Greek Yogurt

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Drain and rinse the chickpeas, then pat them thoroughly dry with a paper towel to ensure they get maximum crunch.

  • 3

    Toss the chickpeas with half of the olive oil and a pinch of garlic powder on a parchment-lined baking sheet.

  • 4

    Roast the chickpeas for 20-25 minutes, shaking the pan halfway through, until they are golden and crisp.

  • 5

    While chickpeas roast, season the chicken breast with dried oregano, salt, and black pepper.

  • 6

    Heat the remaining olive oil in a skillet over medium-high heat.

  • 7

    Sear the chicken breast for 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 8

    Plate the herb-seared chicken alongside the roasted chickpeas and serve with a dollop of cold Greek yogurt.

Herb-Seared Chicken Breast with Crunchy Roasted Chickpeas

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

Herb-Seared Chicken Breast with Crunchy Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Herb-Seared Chicken Breast with Crunchy Roasted Chickpeas

Pan-seared chicken breast seasoned with fresh herbs, served with oven-roasted chickpeas and a cool dollop of Greek yogurt for a satisfyingly crisp finish.

NUTRITION

373kcal
Protein
44.9g
Fat
10.6g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Chicken Breast

1/2 cup Canned Chickpeas

2 tablespoons Non-fat Greek Yogurt

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Drain and rinse the chickpeas, then pat them thoroughly dry with a paper towel to ensure they get maximum crunch.

  • 3

    Toss the chickpeas with half of the olive oil and a pinch of garlic powder on a parchment-lined baking sheet.

  • 4

    Roast the chickpeas for 20-25 minutes, shaking the pan halfway through, until they are golden and crisp.

  • 5

    While chickpeas roast, season the chicken breast with dried oregano, salt, and black pepper.

  • 6

    Heat the remaining olive oil in a skillet over medium-high heat.

  • 7

    Sear the chicken breast for 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 8

    Plate the herb-seared chicken alongside the roasted chickpeas and serve with a dollop of cold Greek yogurt.