NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1/2 cup Canned Chickpeas, rinsed

1 tsp Extra Virgin Olive Oil

2 cups Fresh Arugula

1/2 cup Sliced Cucumber

1/2 cup Cherry Tomatoes, halved

1 tbsp Fresh Lemon Juice

2 tbsp Diced Red Onion

PREPARATION

• 1

  Preheat a grill or grill pan over medium-high heat.

• 2

  Season the chicken breast with a pinch of sea salt, black pepper, and dried oregano.

• 3

  Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

• 4

  While the chicken is grilling, combine the chickpeas, cucumber, cherry tomatoes, and red onion in a medium bowl.

• 5

  In a small jar, whisk together the olive oil, lemon juice, and a pinch of salt to create the dressing.

• 6

  Toss the chickpea and vegetable mixture with the dressing and fold in the fresh arugula.

• 7

  Let the chicken rest for 3 minutes after grilling, then slice it into thin strips.

• 8

  Place the salad on a plate and top with the sliced grilled chicken.