NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

0.5 cup canned chickpeas

0.5 cup non-fat Greek yogurt

1 tbsp tahini

1 tbsp lemon juice

1 cup fresh spinach

0.5 cup cucumber

0.25 cup cherry tomatoes

1 tsp olive oil

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Season the chicken breast with a portion of the sea salt and black pepper, then grill over medium heat until cooked through and juicy.

• 2

  In a medium bowl, mash the canned chickpeas with the ground cumin, garlic powder, and the remaining sea salt and black pepper.

• 3

  Form the chickpea mixture into small patties and pan-sear with the olive oil until the edges are golden and crispy.

• 4

  Prepare the dressing by whisking together the non-fat Greek yogurt, tahini, and lemon juice until the texture is smooth and creamy.

• 5

  Build the bowl by layering the fresh spinach, chopped cucumber, and halved cherry tomatoes, then adding the sliced chicken and falafel patties.

• 6

  Finish the dish by drizzling the lemon-tahini sauce over the top and garnishing with the fresh parsley.