NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1/2 cup Canned Chickpeas

2 cups Mixed Greens

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

2 tbsp Red Onion

1 tbsp Lemon Juice

1 tsp Olive Oil

2 tbsp Fresh Herbs (Parsley & Dill)

PREPARATION

• 1

  Preheat the oven to 400°F. Rinse and drain the chickpeas, then pat them dry with a paper towel.

• 2

  Toss the chickpeas with a pinch of salt, pepper, and a tiny drizzle of olive oil. Spread them out on a baking sheet and roast for 20-25 minutes until crispy, stirring halfway through.

• 3

  While the chickpeas roast, season the chicken breast with salt, pepper, and a sprinkle of the fresh herbs. Grill or pan-sear the chicken over medium heat until fully cooked, about 5-7 minutes per side.

• 4

  Allow the chicken to rest briefly, then slice it into strips.

• 5

  In a large bowl, combine the mixed greens, halved cherry tomatoes, sliced cucumber, and minced red onion.

• 6

  Whisk together the lemon juice, remaining olive oil, and chopped fresh herbs to create the dressing.

• 7

  Add the sliced chicken and roasted chickpeas to the salad bowl, drizzle the dressing over the top, and gently toss to combine.

• 8

  Serve immediately and enjoy this vibrant, nutrient-packed meal.