Grilled Chicken Breast with Crunchy Chickpea Salad

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

Grilled Chicken Breast with Crunchy Chickpea Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Chickpea Salad

Tender grilled chicken breast served over a refreshing chickpea and cucumber salad, tossed in a bright lemon vinaigrette with a sprinkle of crisp fresh parsley.

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NUTRITION

379kcal
Protein
37.9g
Fat
13.8g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/2 cup Chickpeas

1/2 cup Cucumber

1/2 cup Cherry Tomatoes

2 tsp Extra Virgin Olive Oil

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 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    Rinse and drain the canned chickpeas thoroughly in a colander.

  • 4

    Dice the cucumber into small cubes and halve the cherry tomatoes.

  • 5

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

  • 6

    In a large bowl, combine the chickpeas, cucumber, and tomatoes, then toss with the prepared dressing.

  • 7

    Slice the warm grilled chicken and serve it immediately over the fresh salad.

Grilled Chicken Breast with Crunchy Chickpea Salad

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

Grilled Chicken Breast with Crunchy Chickpea Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Chickpea Salad

Tender grilled chicken breast served over a refreshing chickpea and cucumber salad, tossed in a bright lemon vinaigrette with a sprinkle of crisp fresh parsley.

NUTRITION

379kcal
Protein
37.9g
Fat
13.8g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/2 cup Chickpeas

1/2 cup Cucumber

1/2 cup Cherry Tomatoes

2 tsp Extra Virgin Olive Oil

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 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    Rinse and drain the canned chickpeas thoroughly in a colander.

  • 4

    Dice the cucumber into small cubes and halve the cherry tomatoes.

  • 5

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

  • 6

    In a large bowl, combine the chickpeas, cucumber, and tomatoes, then toss with the prepared dressing.

  • 7

    Slice the warm grilled chicken and serve it immediately over the fresh salad.