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

Lean chicken breast grilled to perfection and served over a Mediterranean-style chickpea salad with crisp cucumbers and a zesty lemon-herb vinaigrette.

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NUTRITION

396kcal
Protein
43.1g
Fat
12.6g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1/2 cup Canned Chickpeas

2 teaspoons Extra Virgin Olive Oil

1/2 cup chopped Cucumber

1/2 cup Cherry Tomatoes

2 tablespoons diced Red Onion

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until fully cooked and juices run clear.

  • 3

    While the chicken rests, rinse and drain the canned chickpeas thoroughly in a colander.

  • 4

    In a medium bowl, combine the chickpeas, chopped cucumber, halved cherry tomatoes, and diced red onion.

  • 5

    Whisk together the olive oil and lemon juice in a small jar, then pour over the vegetables and toss to coat.

  • 6

    Slice the grilled chicken into strips and serve on top of the salad for a fresh and filling lunch.

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

Lean chicken breast grilled to perfection and served over a Mediterranean-style chickpea salad with crisp cucumbers and a zesty lemon-herb vinaigrette.

NUTRITION

396kcal
Protein
43.1g
Fat
12.6g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1/2 cup Canned Chickpeas

2 teaspoons Extra Virgin Olive Oil

1/2 cup chopped Cucumber

1/2 cup Cherry Tomatoes

2 tablespoons diced Red Onion

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until fully cooked and juices run clear.

  • 3

    While the chicken rests, rinse and drain the canned chickpeas thoroughly in a colander.

  • 4

    In a medium bowl, combine the chickpeas, chopped cucumber, halved cherry tomatoes, and diced red onion.

  • 5

    Whisk together the olive oil and lemon juice in a small jar, then pour over the vegetables and toss to coat.

  • 6

    Slice the grilled chicken into strips and serve on top of the salad for a fresh and filling lunch.