Grilled Chicken Breast with Chickpea and Tomato Salad

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

Grilled Chicken Breast with Chickpea and Tomato Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Chickpea and Tomato Salad

Tender grilled chicken breast served over a vibrant chickpea and cherry tomato salad, finished with a drizzle of zesty lemon and fresh, fragrant parsley.

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NUTRITION

407kcal
Protein
40.6g
Fat
15.1g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Canned Chickpeas

1/2 cup Cherry Tomatoes

1/2 cup Diced Cucumber

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a pinch of dried oregano.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, halve the cherry tomatoes and dice the cucumber.

  • 4

    In a medium bowl, combine the chickpeas, tomatoes, and cucumber.

  • 5

    Whisk together the olive oil and lemon juice, then toss with the chickpea mixture.

  • 6

    Slice the grilled chicken and serve it atop the salad, garnishing with fresh parsley if desired.

Grilled Chicken Breast with Chickpea and Tomato Salad

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

Grilled Chicken Breast with Chickpea and Tomato Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Chickpea and Tomato Salad

Tender grilled chicken breast served over a vibrant chickpea and cherry tomato salad, finished with a drizzle of zesty lemon and fresh, fragrant parsley.

NUTRITION

407kcal
Protein
40.6g
Fat
15.1g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Canned Chickpeas

1/2 cup Cherry Tomatoes

1/2 cup Diced Cucumber

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a pinch of dried oregano.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, halve the cherry tomatoes and dice the cucumber.

  • 4

    In a medium bowl, combine the chickpeas, tomatoes, and cucumber.

  • 5

    Whisk together the olive oil and lemon juice, then toss with the chickpea mixture.

  • 6

    Slice the grilled chicken and serve it atop the salad, garnishing with fresh parsley if desired.