NUTRITION

SERVINGS

INGREDIENTS

5.6 oz Chicken Breast

1/3 cup Canned Chickpeas

1 tbsp Tahini

1 tsp Extra Virgin Olive Oil

2 cups Mixed Greens

1/2 cup Cherry Tomatoes

1/2 cup sliced Cucumber

1 tbsp Lemon Juice

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Drain and rinse the chickpeas, then pat them very dry with a paper towel.

• 3

  Toss the chickpeas with half of the olive oil and a pinch of salt, then roast on a baking sheet for 20-25 minutes until crunchy.

• 4

  Season the chicken breast with salt and pepper, then grill over medium-high heat for about 6-7 minutes per side until the internal temperature reaches 165°F.

• 5

  In a small bowl, whisk together the tahini, lemon juice, and the remaining olive oil, adding a teaspoon of warm water at a time until it reaches a smooth, pourable consistency.

• 6

  Slice the grilled chicken into thin strips.

• 7

  In a large bowl, combine the mixed greens, halved cherry tomatoes, and sliced cucumber.

• 8

  Top the salad with the grilled chicken and roasted chickpeas, then drizzle the lemon tahini dressing over the top before serving.