Grilled Chicken Spinach Salad with Roasted Chickpeas

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

Grilled Chicken Spinach Salad with Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Spinach Salad with Roasted Chickpeas

Grilled chicken and roasted chickpeas served over fresh spinach and sliced strawberries, finished with a bright and zesty lemon-balsamic drizzle.

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NUTRITION

299kcal
Protein
31.8g
Fat
8.9g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1/4 cup Canned Chickpeas

2 cups Fresh Spinach

1/2 cup Strawberries

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Balsamic Vinegar

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Pat the chickpeas completely dry with a paper towel and toss them with a tiny pinch of sea salt.

  • 3

    Roast the chickpeas for 20 minutes until they are golden and crisp.

  • 4

    Season the chicken breast with salt and pepper and grill over medium-high heat for 6-7 minutes per side until cooked through.

  • 5

    Let the chicken rest for 5 minutes before slicing it into thin strips.

  • 6

    Place the fresh spinach in a large bowl and top with the sliced strawberries.

  • 7

    Whisk together the olive oil and balsamic vinegar in a small jar to emulsify into a dressing.

  • 8

    Arrange the grilled chicken and roasted chickpeas over the greens and drizzle with the zesty dressing.

Grilled Chicken Spinach Salad with Roasted Chickpeas

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

Grilled Chicken Spinach Salad with Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Spinach Salad with Roasted Chickpeas

Grilled chicken and roasted chickpeas served over fresh spinach and sliced strawberries, finished with a bright and zesty lemon-balsamic drizzle.

NUTRITION

299kcal
Protein
31.8g
Fat
8.9g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1/4 cup Canned Chickpeas

2 cups Fresh Spinach

1/2 cup Strawberries

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Balsamic Vinegar

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Pat the chickpeas completely dry with a paper towel and toss them with a tiny pinch of sea salt.

  • 3

    Roast the chickpeas for 20 minutes until they are golden and crisp.

  • 4

    Season the chicken breast with salt and pepper and grill over medium-high heat for 6-7 minutes per side until cooked through.

  • 5

    Let the chicken rest for 5 minutes before slicing it into thin strips.

  • 6

    Place the fresh spinach in a large bowl and top with the sliced strawberries.

  • 7

    Whisk together the olive oil and balsamic vinegar in a small jar to emulsify into a dressing.

  • 8

    Arrange the grilled chicken and roasted chickpeas over the greens and drizzle with the zesty dressing.