Name: Grilled Chicken Breast Salad with Avocado and Roasted Chickpeas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.8 oz Chicken Breast; 1/4 cup Canned Chickpeas; 1/3 medium Avocado; 3 cups Mixed Greens; 1.5 tbsp Extra Virgin Olive Oil; 1/2 cup sliced Cucumber; 1/2 cup Cherry Tomatoes; 1 tbsp Lemon Juice

Grilled Chicken Breast Salad with Avocado and Roasted 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 Breast Salad with Avocado and Roasted Chickpeas

Grilled chicken breast and creamy avocado served over mixed greens with a handful of crunchy roasted chickpeas.

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NUTRITION

Protein

26.4g

Fat

32.9g

Carbs

23.2g

SERVINGS

1 serving

INGREDIENTS

2.8 oz Chicken Breast

1/4 cup Canned Chickpeas

1/3 medium Avocado

3 cups Mixed Greens

1.5 tbsp Extra Virgin Olive Oil

1/2 cup sliced Cucumber

1/2 cup Cherry Tomatoes

1 tbsp Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Pat the chickpeas dry with a paper towel, toss with a teaspoon of the olive oil and a pinch of sea salt, then roast for 20-25 minutes until crunchy.
3
Season the chicken breast with sea salt, black pepper, and dried oregano.
4
Grill the chicken over medium-high heat for 5-6 minutes per side or until the internal temperature reaches 165°F.
5
While the chicken rests, whisk together the remaining olive oil and lemon juice in a small bowl to create the dressing.
6
In a large salad bowl, combine the mixed greens, sliced cucumber, and halved cherry tomatoes.
7
Slice the grilled chicken and the avocado into thin strips.
8
Top the greens with the chicken, avocado, and the golden roasted chickpeas.
9
Drizzle the lemon vinaigrette over the salad and toss gently before serving.