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

Tender grilled chicken breast served over a zesty chickpea and cucumber salad, finished with a squeeze of fresh lemon and fragrant chopped parsley.

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NUTRITION

391kcal
Protein
43.3g
Fat
10.8g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Grilled Chicken Breast

1/2 cup Canned Chickpeas, rinsed

1/2 cup chopped Cucumber

1/3 cup chopped Red Bell Pepper

2 tablespoons minced Red Onion

1 teaspoon Extra Virgin Olive Oil

1 tablespoon fresh Lemon Juice

1 tablespoon chopped Fresh Parsley

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

    Season the chicken breast with sea salt and black pepper, then grill over medium-high heat until the internal temperature reaches 165°F, approximately 6 minutes per side.

  • 2

    While the chicken is grilling, drain and rinse the chickpeas thoroughly under cold water.

  • 3

    In a medium mixing bowl, combine the chickpeas, chopped cucumber, red bell pepper, and minced red onion.

  • 4

    Whisk together the extra virgin olive oil, lemon juice, and fresh parsley in a small jar to create the dressing.

  • 5

    Pour the dressing over the chickpea mixture and toss well to coat all the vegetables.

  • 6

    Slice the grilled chicken into strips and serve it warm over the chilled, crunchy chickpea salad.

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

Tender grilled chicken breast served over a zesty chickpea and cucumber salad, finished with a squeeze of fresh lemon and fragrant chopped parsley.

NUTRITION

391kcal
Protein
43.3g
Fat
10.8g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Grilled Chicken Breast

1/2 cup Canned Chickpeas, rinsed

1/2 cup chopped Cucumber

1/3 cup chopped Red Bell Pepper

2 tablespoons minced Red Onion

1 teaspoon Extra Virgin Olive Oil

1 tablespoon fresh Lemon Juice

1 tablespoon chopped Fresh Parsley

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

    Season the chicken breast with sea salt and black pepper, then grill over medium-high heat until the internal temperature reaches 165°F, approximately 6 minutes per side.

  • 2

    While the chicken is grilling, drain and rinse the chickpeas thoroughly under cold water.

  • 3

    In a medium mixing bowl, combine the chickpeas, chopped cucumber, red bell pepper, and minced red onion.

  • 4

    Whisk together the extra virgin olive oil, lemon juice, and fresh parsley in a small jar to create the dressing.

  • 5

    Pour the dressing over the chickpea mixture and toss well to coat all the vegetables.

  • 6

    Slice the grilled chicken into strips and serve it warm over the chilled, crunchy chickpea salad.