NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1/2 cup Canned Chickpeas

1.5 tsp Extra Virgin Olive Oil

1/2 cup chopped Cucumber

1/2 cup Cherry Tomatoes

1 tbsp Lemon Juice

1/2 tsp Dried Oregano

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Pat the chickpeas dry with a paper towel, toss with a half-teaspoon of olive oil and a pinch of salt, then roast for 20 minutes until crisp.

• 3

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

• 4

  Heat a grill pan or skillet over medium-high heat with a half-teaspoon of olive oil and cook the chicken for approximately 6 minutes per side until the internal temperature reaches 165°F.

• 5

  While the chicken and chickpeas cook, dice the cucumber and halve the cherry tomatoes.

• 6

  In a medium bowl, whisk the remaining half-teaspoon of olive oil with the lemon juice to create a light dressing.

• 7

  Add the roasted chickpeas, cucumber, and tomatoes to the bowl and toss until well coated.

• 8

  Slice the grilled chicken into strips and serve immediately over the chickpea salad.