Grilled Chicken Breast with Spinach Salad and Chickpeas
640 kcal · 70 g protein · 10 minutes · 1 servings
A nutritious and satisfying meal featuring tender grilled chicken breast served alongside a fresh spinach salad tossed with hearty chickpeas and a light lemon-olive oil dressing. This dish balances high protein with wholesome fats and fiber-rich carbs, perfect for a healthy lunch or dinner.
640 kcal
70 g protein
10 minutes
Ingredients
- Chicken breast (grilled) 6 oz
- Fresh spinach 2 cups
- Chickpeas (cooked) 1/2 cup
- Olive oil 1 tbsp
- Lemon juice 1 tsp
Method
-
Prepare the Chicken Breast.
Pat the chicken breast dry with paper towels. Lightly season with salt and pepper on both sides. Preheat a grill pan or outdoor grill to medium-high heat.
Tip: Dry chicken surface helps achieve better grill marks and prevents sticking. -
Grill the Chicken.
Place the chicken breast on the grill. Cook for about 6-7 minutes on each side or until the internal temperature reaches 165°F (74°C). Remove from heat and let it rest for 5 minutes before slicing.
Tip: Use a meat thermometer for accurate doneness and avoid overcooking. -
Prepare the Spinach Salad.
While the chicken is grilling, place the fresh spinach in a large bowl. Add the cooked chickpeas on top.
Tip: Roughly chop spinach if leaves are large for easier eating. -
Make the Dressing.
In a small bowl, whisk together the olive oil and lemon juice until combined.
Tip: Add a pinch of salt and pepper to the dressing if desired for extra flavor. -
Toss Salad and Serve.
Pour the dressing over the spinach and chickpeas. Toss gently to coat evenly. Slice the rested grilled chicken breast and serve it alongside the salad.
Tip: Toss salad just before serving to keep spinach crisp.
Pro tips
- Rest grilled chicken for a few minutes to keep it juicy.
- Use fresh lemon juice for a brighter salad flavor.