NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Chickpeas

0.25 cup Red kidney beans

0.25 cup Black beans

1 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.25 cup Red bell pepper

0.25 cup Red onion

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

  Season the chicken breast evenly with half of the sea salt, black pepper, and dried oregano.

• 2

  Preheat a grill pan or skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

• 3

  Remove the chicken from the heat and let it rest for 5 minutes before slicing it into small, bite-sized cubes.

• 4

  In a large mixing bowl, combine the rinsed chickpeas, red kidney beans, and black beans.

• 5

  Add the diced red bell pepper, finely diced red onion, and chopped fresh parsley to the bean mixture.

• 6

  In a small glass jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, and the remaining salt, pepper, and oregano.

• 7

  Pour the lemon-herb vinaigrette over the salad and toss thoroughly to ensure all ingredients are well-coated.

• 8

  Gently fold in the grilled chicken cubes and serve immediately or refrigerate for 30 minutes to allow the flavors to meld.