LunchMediterraneanHigh ProteinMeal PrepBudget Friendly
Lemon Chicken Chickpea Rice Salad
A bright cold rice salad with chicken, chickpeas, spinach, red onion, and lemon.
- Calories
- 560
- Protein
- 40g
- Carbs
- 65g
- Fat
- 15g
Per serving
Ingredients
For 4 servings · 33 min total
- chicken breastpatted dry16 oz
- long-grain brown rice1 cup
- chickpeasdrained and rinsed2 can
- fresh spinachroughly chopped4 cup
- red onionthinly sliced1/4 lb
- lemonjuiced2
- olive oil8 tsp
- kosher salt1 tsp
- black pepper1/2 tsp
Instructions
- 1Roughly chop the spinach and thinly slice the red onion. Pat the chicken dry without rinsing it, then season it with salt and pepper. Wash the board, knife, and hands with soap and water before touching anything else.
- 2Cook the brown rice according to the package directions until tender, then cool it briefly.
- 3Warm half the olive oil in a skillet over medium heat. Cook the chicken for 5-7 minutes per side, until browned and the thickest part reads 165°F (74°C) on an instant-read thermometer. Transfer it to a clean plate and rest for 3 minutes before slicing.
- 4Whisk the remaining olive oil with lemon juice, salt, and pepper. Toss the rice, chickpeas, spinach, onion, and dressing together. Slice the chicken and place it over the salad. Taste and adjust the seasoning.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.