Grilled Chicken Breast with Crisp Romaine and Chickpea Salad

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

Grilled Chicken Breast with Crisp Romaine and Chickpea Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crisp Romaine and Chickpea Salad

Tender grilled chicken breast served over a bed of chopped romaine and chickpeas, tossed in a zesty lemon-herb vinaigrette for a refreshing crunch.

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NUTRITION

364kcal
Protein
39.4g
Fat
13g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

5.1 oz Chicken Breast

1/2 cup Canned Chickpeas

1.5 tsp Extra Virgin Olive Oil

2 cups Chopped Romaine Lettuce

1 tbsp Lemon Juice

1/2 tsp Dried Oregano

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PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and half of the dried oregano.

  • 2

    Grill the chicken over medium-high heat for 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 3

    While the chicken rests, chop the romaine lettuce and thoroughly rinse the canned chickpeas under cold water.

  • 4

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, and the remaining oregano to create the vinaigrette.

  • 5

    Combine the lettuce and chickpeas in a large bowl and toss with the prepared dressing until evenly coated.

  • 6

    Slice the grilled chicken into thin strips and serve it immediately over the salad for a refreshing crunch.

Grilled Chicken Breast with Crisp Romaine and Chickpea Salad

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

Grilled Chicken Breast with Crisp Romaine and Chickpea Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crisp Romaine and Chickpea Salad

Tender grilled chicken breast served over a bed of chopped romaine and chickpeas, tossed in a zesty lemon-herb vinaigrette for a refreshing crunch.

NUTRITION

364kcal
Protein
39.4g
Fat
13g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

5.1 oz Chicken Breast

1/2 cup Canned Chickpeas

1.5 tsp Extra Virgin Olive Oil

2 cups Chopped Romaine Lettuce

1 tbsp Lemon Juice

1/2 tsp Dried Oregano

PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and half of the dried oregano.

  • 2

    Grill the chicken over medium-high heat for 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 3

    While the chicken rests, chop the romaine lettuce and thoroughly rinse the canned chickpeas under cold water.

  • 4

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, and the remaining oregano to create the vinaigrette.

  • 5

    Combine the lettuce and chickpeas in a large bowl and toss with the prepared dressing until evenly coated.

  • 6

    Slice the grilled chicken into thin strips and serve it immediately over the salad for a refreshing crunch.