YOUR SOLIN GENERATED RECIPE
Grilled Chicken Thigh Salad with Avocado, Chickpeas, and Roasted Broccoli
Grilled chicken thighs and roasted broccoli served over fresh greens with creamy avocado and chickpeas, finished with a squeeze of lemon and toasted pepitas.
INGREDIENTS
5 ounces Boneless Skinless Chicken Thighs
1/3 cup Canned Chickpeas, rinsed
1 cup Broccoli florets
1/4 medium Avocado, sliced
2 cups Mixed Greens
1/2 tablespoon Pumpkin Seeds (Pepitas)
1/2 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with a pinch of sea salt and pepper, then roast for 15-20 minutes until the edges are slightly charred.
While the broccoli roasts, season the chicken thighs with salt, pepper, and a dash of garlic powder.
Grill the chicken thighs over medium-high heat for about 6-7 minutes per side or until the internal temperature reaches 165°F.
Remove the chicken from the grill and let it rest for 5 minutes before slicing it into thin strips.
In a large salad bowl, combine the mixed greens, chickpeas, and roasted broccoli.
Top the salad with the grilled chicken strips, sliced avocado, and pumpkin seeds.
Whisk the lemon juice and olive oil together in a small bowl and drizzle over the salad just before serving.