YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast Salad with Roasted Chickpeas and Mixed Greens
Grilled chicken and crunchy roasted chickpeas served over mixed greens with a zesty lemon vinaigrette and a pinch of toasted cumin.
INGREDIENTS
4.5 ounces Chicken Breast
0.5 cup Canned Chickpeas
3 cups Mixed Greens
0.5 cup sliced Cucumber
0.5 cup Cherry Tomatoes
2 teaspoons Extra Virgin Olive Oil
1 tablespoon Lemon Juice
0.5 teaspoon Ground Cumin
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Drain and rinse the chickpeas, then pat them completely dry with a paper towel.
Toss the chickpeas with one teaspoon of the olive oil and the ground cumin, then spread them on the baking sheet.
Roast the chickpeas for 20 to 25 minutes until they are golden and crunchy.
While the chickpeas roast, season the chicken breast with salt and pepper and grill over medium-high heat for 6 to 7 minutes per side until cooked through.
Let the chicken rest for 5 minutes before slicing it into thin strips.
In a small bowl, whisk together the remaining teaspoon of olive oil and the lemon juice to create a simple dressing.
Place the mixed greens, cucumber, and cherry tomatoes in a large bowl and toss with the lemon dressing.
Top the salad with the sliced grilled chicken and the warm roasted chickpeas.