NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup dry whole wheat couscous

0.25 cup canned chickpeas

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp fresh parsley

1 tbsp green onion

1 tsp extra virgin olive oil

1 tbsp fresh lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp dried oregano

PREPARATION

• 1

  Season the chicken breast evenly on both sides with the sea salt, black pepper, garlic powder, and dried oregano.

• 2

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

• 3

  While the chicken is cooking, place the dry whole wheat couscous in a small heat-proof bowl and pour over 0.25 cup of boiling water.

• 4

  Cover the couscous bowl with a lid or plate and let it sit for 5 minutes until the water is fully absorbed.

• 5

  Fluff the couscous with a fork and transfer it to a large mixing bowl to cool slightly.

• 6

  Dice the cooked chicken into bite-sized pieces and add them to the bowl along with the chickpeas, diced cucumber, and halved cherry tomatoes.

• 7

  Whisk together the extra virgin olive oil and fresh lemon juice in a small jar, then drizzle over the salad.

• 8

  Add the fresh parsley and green onions, tossing everything together until well combined and coated in the dressing.