NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup chickpeas

1 tbsp extra virgin olive oil

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

1 tsp lemon zest

1 cup baby kale

1 tbsp fresh parsley

PREPARATION

• 1

  Pat the chickpeas and diced chicken breast completely dry with a paper towel to ensure maximum crispiness.

• 2

  In a medium bowl, toss the chicken and chickpeas with 0.5 tbsp olive oil, dried oregano, garlic powder, sea salt, and black pepper.

• 3

  Heat the remaining 0.5 tbsp olive oil in a large skillet over medium-high heat.

• 4

  Add the chicken and chickpea mixture to the skillet in a single layer; cook undisturbed for 3-4 minutes until the chicken is golden and chickpeas are starting to crisp.

• 5

  Stir and continue cooking for another 3-5 minutes until the chicken is cooked through and the chickpeas are browned and crunchy.

• 6

  Remove from heat and immediately stir in the lemon juice, lemon zest, and fresh parsley, scraping up any flavorful bits from the pan.

• 7

  Place the baby kale in a serving bowl and top with the hot chicken and chickpea mixture, allowing the greens to slightly wilt from the heat.