Grilled Chicken Breast with Chickpea-Cucumber Salad and Lemon Vinaigrette

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

Grilled Chicken Breast with Chickpea-Cucumber Salad and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Chickpea-Cucumber Salad and Lemon Vinaigrette

Grilled chicken breast served over a chickpea and cucumber salad with lemon vinaigrette, finished with a sprinkle of fresh, fragrant parsley.

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NUTRITION

388kcal
Protein
46.1g
Fat
11.2g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/2 cup Chickpeas, rinsed

1/2 cup chopped Cucumber

1/4 cup halved Grape Tomatoes

1 tablespoon minced Red Onion

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/2 teaspoon Dried Oregano

1 tablespoon fresh Parsley

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PREPARATION

  • 1

    Season the chicken breast evenly with dried oregano, salt, and black pepper.

  • 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 is grilling, combine the chickpeas, cucumber, grape tomatoes, and red onion in a medium mixing bowl.

  • 4

    In a small jar or bowl, whisk together the extra virgin olive oil and lemon juice until emulsified.

  • 5

    Pour the lemon vinaigrette over the chickpea salad and toss gently to combine.

  • 6

    Slice the grilled chicken into thin strips and serve immediately over the prepared salad, garnished with fresh parsley.

Grilled Chicken Breast with Chickpea-Cucumber Salad and Lemon Vinaigrette

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

Grilled Chicken Breast with Chickpea-Cucumber Salad and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Chickpea-Cucumber Salad and Lemon Vinaigrette

Grilled chicken breast served over a chickpea and cucumber salad with lemon vinaigrette, finished with a sprinkle of fresh, fragrant parsley.

NUTRITION

388kcal
Protein
46.1g
Fat
11.2g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/2 cup Chickpeas, rinsed

1/2 cup chopped Cucumber

1/4 cup halved Grape Tomatoes

1 tablespoon minced Red Onion

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/2 teaspoon Dried Oregano

1 tablespoon fresh Parsley

PREPARATION

  • 1

    Season the chicken breast evenly with dried oregano, salt, and black pepper.

  • 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 is grilling, combine the chickpeas, cucumber, grape tomatoes, and red onion in a medium mixing bowl.

  • 4

    In a small jar or bowl, whisk together the extra virgin olive oil and lemon juice until emulsified.

  • 5

    Pour the lemon vinaigrette over the chickpea salad and toss gently to combine.

  • 6

    Slice the grilled chicken into thin strips and serve immediately over the prepared salad, garnished with fresh parsley.