Grilled Chicken Spinach Salad with Chickpeas

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

Grilled Chicken Spinach Salad with Chickpeas

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Spinach Salad with Chickpeas

Tender grilled chicken and nutty chickpeas tossed with fresh baby spinach and a zesty lemon-herb vinaigrette, finished with a sprinkle of cracked black pepper.

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NUTRITION

248kcal
Protein
19.9g
Fat
12.2g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Grilled Chicken Breast

1/4 cup Canned Chickpeas, drained

3 cups Baby Spinach

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 cup Sliced Cucumber

1/2 cup Cherry Tomatoes, halved

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PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and pepper, then grill over medium-high heat until fully cooked and slice into thin strips.

  • 2

    In a small mixing bowl or jar, whisk together the extra virgin olive oil and lemon juice with a dash of dried oregano to create a simple vinaigrette.

  • 3

    Thoroughly wash the baby spinach and place it in a large salad bowl as the base.

  • 4

    Add the chickpeas, sliced cucumbers, and halved cherry tomatoes to the spinach.

  • 5

    Place the warm grilled chicken strips on top of the vegetables.

  • 6

    Drizzle the lemon-herb vinaigrette over the salad and toss gently to ensure everything is lightly coated before serving.

Grilled Chicken Spinach Salad with Chickpeas

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

Grilled Chicken Spinach Salad with Chickpeas

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Spinach Salad with Chickpeas

Tender grilled chicken and nutty chickpeas tossed with fresh baby spinach and a zesty lemon-herb vinaigrette, finished with a sprinkle of cracked black pepper.

NUTRITION

248kcal
Protein
19.9g
Fat
12.2g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Grilled Chicken Breast

1/4 cup Canned Chickpeas, drained

3 cups Baby Spinach

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 cup Sliced Cucumber

1/2 cup Cherry Tomatoes, halved

PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and pepper, then grill over medium-high heat until fully cooked and slice into thin strips.

  • 2

    In a small mixing bowl or jar, whisk together the extra virgin olive oil and lemon juice with a dash of dried oregano to create a simple vinaigrette.

  • 3

    Thoroughly wash the baby spinach and place it in a large salad bowl as the base.

  • 4

    Add the chickpeas, sliced cucumbers, and halved cherry tomatoes to the spinach.

  • 5

    Place the warm grilled chicken strips on top of the vegetables.

  • 6

    Drizzle the lemon-herb vinaigrette over the salad and toss gently to ensure everything is lightly coated before serving.