Name: Grilled Chicken Spinach Salad with Chickpeas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.25 ounces Grilled Chicken Breast; 1/4 cup Canned Chickpeas; 2 cups Baby Spinach; 2 teaspoons Extra Virgin Olive Oil; 1/2 cup Sliced Cucumber; 1/2 cup Cherry Tomatoes; 1 tablespoon Lemon Juice; 1 tablespoon Diced Red Onion

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 and chickpeas tossed with fresh baby spinach and a zesty lemon-olive oil dressing for a crisp, refreshing crunch.

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NUTRITION

Protein

17.2g

Fat

11.7g

Carbs

20.3g

SERVINGS

1 serving

INGREDIENTS

1.25 ounces Grilled Chicken Breast

1/4 cup Canned Chickpeas

2 cups Baby Spinach

2 teaspoons Extra Virgin Olive Oil

1/2 cup Sliced Cucumber

1/2 cup Cherry Tomatoes

1 tablespoon Lemon Juice

1 tablespoon Diced Red Onion

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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 5-7 minutes per side until fully cooked through.
3
Allow the chicken to rest for 5 minutes, then slice into thin bite-sized strips.
4
Rinse and drain the canned chickpeas thoroughly in a colander.
5
In a large salad bowl, combine the baby spinach, sliced cucumber, halved cherry tomatoes, and finely diced red onion.
6
Whisk together the extra virgin olive oil and fresh lemon juice in a small jar to create a clean vinaigrette.
7
Top the vegetable base with the sliced grilled chicken and drained chickpeas.
8
Drizzle the lemon-olive oil dressing over the salad and toss gently to coat before serving.