Name: Grilled Chicken and Spinach Salad with Chickpeas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.25 oz Grilled Chicken Breast; 1/4 cup Canned Chickpeas, rinsed; 2 cups Fresh Baby Spinach; 1.5 tsp Extra Virgin Olive Oil; 1 oz Fresh Avocado; 1/3 cup Cherry Tomatoes, halved; 1 tbsp Fresh Lemon Juice

Grilled Chicken and 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 and Spinach Salad with Chickpeas

Tender grilled chicken and chickpeas tossed with fresh baby spinach and a bright lemon vinaigrette, topped with buttery avocado.

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NUTRITION

Protein

17g

Fat

14g

Carbs

18g

SERVINGS

1 serving

INGREDIENTS

1.25 oz Grilled Chicken Breast

1/4 cup Canned Chickpeas, rinsed

2 cups Fresh Baby Spinach

1.5 tsp Extra Virgin Olive Oil

1 oz Fresh Avocado

1/3 cup Cherry Tomatoes, halved

1 tbsp Fresh Lemon Juice

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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 until fully cooked through, then slice into thin strips.
3
In a small mixing bowl, whisk together the extra virgin olive oil and fresh lemon juice to create a light vinaigrette.
4
In a large salad bowl, combine the baby spinach, rinsed chickpeas, and halved cherry tomatoes.
5
Drizzle the lemon vinaigrette over the salad mixture and toss gently to coat the leaves evenly.
6
Top the salad with the warm grilled chicken strips and the sliced buttery avocado before serving.