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

Grilled chicken breast served over a lemon-herb chickpea and cucumber salad with a satisfyingly crunchy finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

405kcal
Protein
52.4g
Fat
11.4g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Grilled Chicken Breast

1/3 cup Canned Chickpeas, rinsed

1/2 cup Diced English Cucumber

2 tablespoons Finely Chopped Red Onion

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 tablespoon Chopped Fresh Parsley

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the chicken breast with sea salt, cracked black pepper, and a pinch of dried oregano.

  • 2

    Grill the chicken over medium-high heat for approximately 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken rests, whisk together the olive oil, lemon juice, and fresh parsley in a mixing bowl to create the dressing.

  • 4

    Add the chickpeas, diced cucumber, and red onion to the dressing and toss thoroughly to combine.

  • 5

    Slice the grilled chicken into thin strips and arrange them over the chickpea salad.

  • 6

    Serve immediately while the chicken is warm and the salad is crisp.

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

Grilled chicken breast served over a lemon-herb chickpea and cucumber salad with a satisfyingly crunchy finish.

NUTRITION

405kcal
Protein
52.4g
Fat
11.4g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Grilled Chicken Breast

1/3 cup Canned Chickpeas, rinsed

1/2 cup Diced English Cucumber

2 tablespoons Finely Chopped Red Onion

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 tablespoon Chopped Fresh Parsley

PREPARATION

  • 1

    Season the chicken breast with sea salt, cracked black pepper, and a pinch of dried oregano.

  • 2

    Grill the chicken over medium-high heat for approximately 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken rests, whisk together the olive oil, lemon juice, and fresh parsley in a mixing bowl to create the dressing.

  • 4

    Add the chickpeas, diced cucumber, and red onion to the dressing and toss thoroughly to combine.

  • 5

    Slice the grilled chicken into thin strips and arrange them over the chickpea salad.

  • 6

    Serve immediately while the chicken is warm and the salad is crisp.