Grilled Chicken Breast Salad with Chickpeas and Lemon Vinaigrette

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

Grilled Chicken Breast Salad with Chickpeas and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Salad with Chickpeas and Lemon Vinaigrette

Grilled chicken breast and chickpeas served over mixed greens with a bright lemon-Dijon vinaigrette and refreshing crisp cucumber.

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NUTRITION

340kcal
Protein
35.6g
Fat
12.2g
Carbs
23.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/3 cup Chickpeas (rinsed)

2 cups Mixed Greens

1/2 cup sliced Cucumber

1/2 cup Cherry Tomatoes

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

1/4 tsp Sea Salt

1/4 tsp Black Pepper

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PREPARATION

  • 1

    Season the chicken breast with half of the salt and pepper.

  • 2

    Preheat a grill pan or outdoor grill over medium-high heat and lightly coat with a small amount of oil spray if needed.

  • 3

    Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    Let the chicken rest for 5 minutes before slicing into strips.

  • 5

    In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and the remaining salt and pepper to create the vinaigrette.

  • 6

    In a large salad bowl, combine the mixed greens, chickpeas, sliced cucumber, and cherry tomatoes.

  • 7

    Add the sliced chicken to the bowl and drizzle with the lemon vinaigrette.

  • 8

    Toss gently to coat and serve immediately.

Grilled Chicken Breast Salad with Chickpeas and Lemon Vinaigrette

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

Grilled Chicken Breast Salad with Chickpeas and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Salad with Chickpeas and Lemon Vinaigrette

Grilled chicken breast and chickpeas served over mixed greens with a bright lemon-Dijon vinaigrette and refreshing crisp cucumber.

NUTRITION

340kcal
Protein
35.6g
Fat
12.2g
Carbs
23.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/3 cup Chickpeas (rinsed)

2 cups Mixed Greens

1/2 cup sliced Cucumber

1/2 cup Cherry Tomatoes

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

1/4 tsp Sea Salt

1/4 tsp Black Pepper

PREPARATION

  • 1

    Season the chicken breast with half of the salt and pepper.

  • 2

    Preheat a grill pan or outdoor grill over medium-high heat and lightly coat with a small amount of oil spray if needed.

  • 3

    Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    Let the chicken rest for 5 minutes before slicing into strips.

  • 5

    In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and the remaining salt and pepper to create the vinaigrette.

  • 6

    In a large salad bowl, combine the mixed greens, chickpeas, sliced cucumber, and cherry tomatoes.

  • 7

    Add the sliced chicken to the bowl and drizzle with the lemon vinaigrette.

  • 8

    Toss gently to coat and serve immediately.