Grilled Chicken Spinach Salad with Chickpeas

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

Grilled Chicken Spinach Salad with Chickpeas

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Spinach Salad with Chickpeas

A fresh bed of baby spinach topped with grilled chicken and protein-rich chickpeas, tossed in a zesty lemon-herb vinaigrette with a satisfyingly crisp cucumber crunch.

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NUTRITION

290kcal
Protein
17.4g
Fat
18.9g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

1.25 oz Grilled Chicken Breast, sliced

3 tbsp Chickpeas, rinsed and drained

2 cups Baby Spinach

0.5 cup Cucumber, sliced

0.5 cup Cherry Tomatoes, halved

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1.5 tsp Sunflower Seeds

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PREPARATION

  • 1

    Whisk together the extra virgin olive oil and lemon juice in a small bowl to create a light dressing, seasoning with a pinch of sea salt and black pepper if desired.

  • 2

    Grill the chicken breast over medium-high heat until fully cooked and internal temperature reaches 165°F, then slice into thin strips.

  • 3

    Place the baby spinach in a large salad bowl and top with the sliced cucumber and halved cherry tomatoes.

  • 4

    Add the rinsed chickpeas and the sliced grilled chicken to the bowl.

  • 5

    Drizzle the prepared lemon-herb dressing over the salad and toss gently to coat.

  • 6

    Garnish with the sunflower seeds for an extra layer of texture before serving.

Grilled Chicken Spinach Salad with Chickpeas

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

Grilled Chicken Spinach Salad with Chickpeas

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Spinach Salad with Chickpeas

A fresh bed of baby spinach topped with grilled chicken and protein-rich chickpeas, tossed in a zesty lemon-herb vinaigrette with a satisfyingly crisp cucumber crunch.

NUTRITION

290kcal
Protein
17.4g
Fat
18.9g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

1.25 oz Grilled Chicken Breast, sliced

3 tbsp Chickpeas, rinsed and drained

2 cups Baby Spinach

0.5 cup Cucumber, sliced

0.5 cup Cherry Tomatoes, halved

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1.5 tsp Sunflower Seeds

PREPARATION

  • 1

    Whisk together the extra virgin olive oil and lemon juice in a small bowl to create a light dressing, seasoning with a pinch of sea salt and black pepper if desired.

  • 2

    Grill the chicken breast over medium-high heat until fully cooked and internal temperature reaches 165°F, then slice into thin strips.

  • 3

    Place the baby spinach in a large salad bowl and top with the sliced cucumber and halved cherry tomatoes.

  • 4

    Add the rinsed chickpeas and the sliced grilled chicken to the bowl.

  • 5

    Drizzle the prepared lemon-herb dressing over the salad and toss gently to coat.

  • 6

    Garnish with the sunflower seeds for an extra layer of texture before serving.