Name: Grilled Chicken Spinach Salad with Chickpeas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.75 ounces Grilled Chicken Breast; 2 cups Baby Spinach; 1/4 cup Chickpeas; 1/2 tablespoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 1/2 cup sliced Cucumber; 1/2 cup Cherry Tomatoes

Grilled Chicken Spinach Salad with Chickpeas

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Spinach Salad with Chickpeas

Grilled chicken breast and nutty chickpeas tossed with fresh baby spinach and a bright lemon vinaigrette, finished with a sprinkle of zesty cracked black pepper.

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NUTRITION

Protein

30.7g

Fat

11.5g

Carbs

19.3g

SERVINGS

1 serving

INGREDIENTS

2.75 ounces Grilled Chicken Breast

2 cups Baby Spinach

1/4 cup Chickpeas

1/2 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/2 cup sliced Cucumber

1/2 cup Cherry Tomatoes

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PREPARATION

1
Season the chicken breast with a pinch of sea salt and black pepper.
2
Grill the chicken over medium-high heat for approximately 6-7 minutes per side until fully cooked through.
3
Remove the chicken from the heat and let it rest for a few minutes before slicing into thin strips.
4
In a small jar or bowl, whisk together the extra virgin olive oil and fresh lemon juice to create a light vinaigrette.
5
In a large salad bowl, combine the baby spinach, rinsed chickpeas, sliced cucumber, and halved cherry tomatoes.
6
Drizzle the vinaigrette over the salad and toss gently to coat all the leaves.
7
Top the salad with the warm grilled chicken strips and a final crack of black pepper.