NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.5 cup Chickpeas

0.5 cup Cannellini beans

0.5 cup Cucumber

0.5 cup Cherry tomatoes

0.25 cup Red onion

0.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Season the chicken breast with half of the sea salt and black pepper.

• 2

  Grill or pan-sear the chicken over medium-high heat until the internal temperature reaches 165°F, then let it rest for 5 minutes before dicing into bite-sized pieces.

• 3

  Rinse and drain the chickpeas and cannellini beans thoroughly under cold water.

• 4

  In a large mixing bowl, combine the beans, diced cucumber, halved cherry tomatoes, and finely diced red onion.

• 5

  In a separate small jar or bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, and the remaining sea salt and black pepper.

• 6

  Add the diced chicken to the bean and vegetable mixture.

• 7

  Pour the lemon-herb vinaigrette over the salad and toss well to ensure every ingredient is evenly coated.

• 8

  Finish by folding in the freshly chopped parsley and serve immediately or chill for 30 minutes to allow flavors to meld.