Name: Mediterranean Bean Salad with Lemon-Herb Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 cup chickpeas; 0.5 cup cucumber; 0.5 cup cherry tomatoes; 2 tbsp red onion; 2 tbsp fresh parsley; 0.5 tbsp extra virgin olive oil; 1 tbsp lemon juice; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano

Mediterranean Bean Salad with Lemon-Herb Vinaigrette

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

YOUR SOLIN GENERATED RECIPE

Mediterranean Bean Salad with Lemon-Herb Vinaigrette

Sautéed chicken and protein-rich chickpeas tossed with crisp cucumbers and tomatoes in a bright, zesty lemon-herb vinaigrette for a refreshing and filling meal.

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NUTRITION

Protein

52.6g

Fat

16.4g

Carbs

35.3g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup chickpeas

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

2 tbsp fresh parsley

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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PREPARATION

1
Season the chicken breast with half of the sea salt, black pepper, and dried oregano.
2
Heat a skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
3
While the chicken cooks, rinse and drain the chickpeas thoroughly in a colander.
4
Dice the cooked chicken, cucumber, and red onion into bite-sized pieces and halve the cherry tomatoes.
5
In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, and the remaining sea salt, black pepper, and oregano.
6
Combine the chicken, chickpeas, and vegetables in a large bowl, then toss with the dressing and fresh parsley until well coated.