NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1/2 cup Canned Chickpeas

1/2 cup Diced Cucumber

1/2 cup Cherry Tomatoes

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Crumbled Feta Cheese

PREPARATION

• 1

  Season the chicken breast with dried oregano, salt, and black pepper.

• 2

  Heat a grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until golden and cooked through.

• 3

  While the chicken is cooking, rinse and drain the chickpeas and pat them dry with a paper towel.

• 4

  In a small skillet with a touch of the olive oil, toast the chickpeas for 3-4 minutes until the skins are slightly crisp.

• 5

  In a medium bowl, combine the crisped chickpeas with the diced cucumber and halved cherry tomatoes.

• 6

  Whisk together the remaining olive oil and lemon juice, then pour over the salad and toss well.

• 7

  Slice the grilled chicken and serve it atop the salad, finishing with a sprinkle of salty feta cheese.