NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cups celery

0.25 cup cooked chickpeas

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Slice the celery into 1-inch diagonal pieces and pat the cooked chickpeas completely dry with a paper towel.

• 3

  Toss the celery and chickpeas on the baking sheet with 0.5 tbsp of olive oil, 0.5 tsp of garlic powder, sea salt, and black pepper.

• 4

  Roast for 20 to 25 minutes, tossing halfway through, until the celery is tender and the chickpeas are golden and crispy.

• 5

  While the vegetables roast, season the chicken breast with the remaining 0.5 tsp of garlic powder and the dried oregano.

• 6

  Heat a non-stick skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.

• 7

  In a small bowl, whisk together the remaining 0.5 tbsp of olive oil and the fresh lemon juice to create the dressing.

• 8

  Slice the chicken into strips and serve over the bed of roasted celery and chickpeas, drizzling the lemon-herb dressing over everything before serving.