NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

0.5 cup cooked Chickpeas

2 cups Mixed Greens

0.5 cup Cherry Tomatoes

0.5 cup Cucumber slices

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Parsley

2 tbsp Fresh Basil

Salt and Pepper to taste

PREPARATION

• 1

  In a bowl, whisk together lemon juice, olive oil, chopped parsley, basil, salt, and pepper to form the marinade.

• 2

  Place the chicken breast in a resealable bag or shallow dish and pour half the marinade over it. Let it marinate in the refrigerator for at least 30 minutes.

• 3

  Preheat the oven to 400°F. Drain and rinse the chickpeas, pat dry, and toss them with a pinch of salt, pepper, and any leftover marinade. Spread them on a baking sheet and roast for about 20-25 minutes until crispy, shaking halfway through.

• 4

  Meanwhile, grill or pan-sear the marinated chicken breast over medium-high heat for about 6-7 minutes per side, or until fully cooked and juices run clear.

• 5

  In a large bowl, combine the mixed greens, cherry tomatoes, and cucumber slices.

• 6

  Slice the cooked chicken and arrange it over the salad. Top with crispy chickpeas.

• 7

  Drizzle any remaining fresh marinade over the assembled salad and serve immediately.