NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.33 cup chickpeas

0.33 cup kidney beans

1 cup green beans

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 clove garlic

1 tbsp fresh parsley

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a small pot of water to a boil and blanch the trimmed green beans for 3 minutes until bright green and tender-crisp, then immediately plunge into ice water to stop the cooking.

• 2

  Season the chicken breast with a pinch of the sea salt and black pepper, then sear in a non-stick pan over medium-high heat for 5-6 minutes per side until fully cooked.

• 3

  While the chicken rests, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, and the remaining sea salt and black pepper in a large mixing bowl.

• 4

  Rinse and drain the chickpeas and kidney beans thoroughly, then add them to the bowl with the vinaigrette along with the blanched green beans and chopped fresh parsley.

• 5

  Slice the rested chicken breast into bite-sized strips and fold them into the bean mixture, tossing well to ensure every ingredient is coated in the dressing.

• 6

  Serve immediately or let sit for 15 minutes to allow the flavors to meld together.