Name: Roasted Chickpeas 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 cooked chickpeas; 1 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 cup fresh arugula; 1 tbsp fresh parsley

Roasted Chickpeas 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

Roasted Chickpeas with Lemon-Herb Vinaigrette

Oven-roasted chicken and crispy chickpeas tossed in a zesty lemon-herb vinaigrette, served over a bed of peppery arugula.

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NUTRITION

Protein

53.2g

Fat

22.1g

Carbs

31.0g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked chickpeas

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 cup fresh arugula

1 tbsp fresh parsley

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Pat the chicken breast and chickpeas completely dry with paper towels to ensure they roast properly rather than steam.
3
Place the chicken and chickpeas on the baking sheet and toss with 0.5 tablespoons of olive oil, garlic powder, salt, and pepper.
4
Roast in the oven for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the chickpeas are slightly crisp.
5
While the protein roasts, whisk together the remaining 0.5 tablespoons of olive oil, lemon juice, dried oregano, and finely chopped parsley in a small bowl.
6
Slice the roasted chicken into thin strips and arrange it over a bed of fresh arugula along with the roasted chickpeas.
7
Drizzle the lemon-herb vinaigrette over the top and serve immediately while the ingredients are still warm.