Grilled Chicken Breast with Roasted Chickpea Salad

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

Grilled Chicken Breast with Roasted Chickpea Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Chickpea Salad

Tender grilled chicken breast served over a bed of crisp cucumbers and spiced roasted chickpeas, topped with a sprinkle of salty crumbled feta.

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NUTRITION

375kcal
Protein
41.8g
Fat
14.4g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

4.06 ounces Chicken Breast

1/3 cup Chickpeas

1 teaspoon Extra Virgin Olive Oil

0.53 ounces Feta Cheese

1/2 cup Cucumber, chopped

1/3 cup Cherry Tomatoes, halved

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chickpeas dry with a paper towel and toss them with half of the olive oil and a pinch of cumin or paprika.

  • 3

    Spread the chickpeas on a baking sheet and roast for 15-20 minutes until they are golden and crisp.

  • 4

    Season the chicken breast with salt and pepper, then grill over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 5

    While the chicken and chickpeas cook, chop the cucumber and halve the cherry tomatoes.

  • 6

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

  • 7

    Combine the cucumber, tomatoes, and roasted chickpeas in a bowl, then toss with the dressing.

  • 8

    Slice the grilled chicken and serve it over the salad, finishing with a sprinkle of crumbled feta cheese.

Grilled Chicken Breast with Roasted Chickpea Salad

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

Grilled Chicken Breast with Roasted Chickpea Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Chickpea Salad

Tender grilled chicken breast served over a bed of crisp cucumbers and spiced roasted chickpeas, topped with a sprinkle of salty crumbled feta.

NUTRITION

375kcal
Protein
41.8g
Fat
14.4g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

4.06 ounces Chicken Breast

1/3 cup Chickpeas

1 teaspoon Extra Virgin Olive Oil

0.53 ounces Feta Cheese

1/2 cup Cucumber, chopped

1/3 cup Cherry Tomatoes, halved

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chickpeas dry with a paper towel and toss them with half of the olive oil and a pinch of cumin or paprika.

  • 3

    Spread the chickpeas on a baking sheet and roast for 15-20 minutes until they are golden and crisp.

  • 4

    Season the chicken breast with salt and pepper, then grill over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 5

    While the chicken and chickpeas cook, chop the cucumber and halve the cherry tomatoes.

  • 6

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

  • 7

    Combine the cucumber, tomatoes, and roasted chickpeas in a bowl, then toss with the dressing.

  • 8

    Slice the grilled chicken and serve it over the salad, finishing with a sprinkle of crumbled feta cheese.