Grilled Chicken Breast with Crisp Romaine and Chickpea Salad

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

Grilled Chicken Breast with Crisp Romaine and Chickpea Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crisp Romaine and Chickpea Salad

Tender grilled chicken breast served over a bed of chopped romaine and hearty chickpeas, tossed in a zesty lemon-herb vinaigrette for a refreshing crunch.

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NUTRITION

345kcal
Protein
45.7g
Fat
8.5g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/3 cup Canned Chickpeas, rinsed

2 cups Chopped Romaine Lettuce

1/2 cup Sliced Cucumber

1/2 cup Cherry Tomatoes, halved

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 teaspoon Dried Oregano

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PREPARATION

  • 1

    Preheat a grill or non-stick skillet over medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and half of the dried oregano.

  • 3

    Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F, then set aside to rest for 5 minutes.

  • 4

    In a small bowl, whisk together the olive oil, lemon juice, and the remaining dried oregano to create the dressing.

  • 5

    In a large salad bowl, combine the chopped romaine, chickpeas, cucumber, and cherry tomatoes.

  • 6

    Slice the rested chicken breast into thin strips.

  • 7

    Toss the salad with the lemon-herb dressing and top with the sliced chicken breast.

Grilled Chicken Breast with Crisp Romaine and Chickpea Salad

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

Grilled Chicken Breast with Crisp Romaine and Chickpea Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crisp Romaine and Chickpea Salad

Tender grilled chicken breast served over a bed of chopped romaine and hearty chickpeas, tossed in a zesty lemon-herb vinaigrette for a refreshing crunch.

NUTRITION

345kcal
Protein
45.7g
Fat
8.5g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/3 cup Canned Chickpeas, rinsed

2 cups Chopped Romaine Lettuce

1/2 cup Sliced Cucumber

1/2 cup Cherry Tomatoes, halved

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 teaspoon Dried Oregano

PREPARATION

  • 1

    Preheat a grill or non-stick skillet over medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and half of the dried oregano.

  • 3

    Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F, then set aside to rest for 5 minutes.

  • 4

    In a small bowl, whisk together the olive oil, lemon juice, and the remaining dried oregano to create the dressing.

  • 5

    In a large salad bowl, combine the chopped romaine, chickpeas, cucumber, and cherry tomatoes.

  • 6

    Slice the rested chicken breast into thin strips.

  • 7

    Toss the salad with the lemon-herb dressing and top with the sliced chicken breast.