YOUR SOLIN GENERATED RECIPE
Zesty Feta Salad with Crispy Chickpeas
Pan-seared chicken breast and oven-roasted chickpeas served over a bed of peppery arugula with a bright lemon-oregano vinaigrette and tangy feta crumbles.
INGREDIENTS
4 oz Chicken breast
0.5 cup Chickpeas
0.5 oz Feta cheese
2 cup Arugula
0.5 cup Cucumber
0.25 cup Red onion
0.25 tbsp Extra virgin olive oil
1 tbsp Lemon juice
0.25 tsp Dried oregano
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat oven to 400°F and line a baking sheet with parchment paper.
Pat chickpeas dry with a paper towel, toss with 0.5 tbsp olive oil, garlic powder, and a pinch of salt, then roast for 20 minutes until crisp.
Season chicken breast with dried oregano, salt, and pepper, then sear in a pan over medium heat with 0.25 tbsp olive oil until golden and cooked through.
Slice the cooked chicken into thin strips and chop the cucumber and red onion into bite-sized pieces.
In a large bowl, whisk together the lemon juice with the remaining 0.25 tbsp olive oil and a pinch of salt to create a light dressing.
Toss the arugula in the dressing, then top with the chicken strips, crispy chickpeas, cucumber, red onion, and crumbled feta cheese.