NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup chickpeas

0.25 cup kidney beans

0.25 cup black beans

0.25 cup red bell pepper

2 tbsp red onion

1 tbsp fresh parsley

1 tbsp lemon juice

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

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

• 3

  While the chicken rests, rinse and drain the chickpeas, kidney beans, and black beans thoroughly.

• 4

  In a large mixing bowl, combine the beans with the diced red bell pepper and minced red onion.

• 5

  In a small bowl, whisk together the lemon juice, extra virgin olive oil, and chopped fresh parsley to create the vinaigrette.

• 6

  Slice the grilled chicken into thin strips or bite-sized cubes.

• 7

  Pour the vinaigrette over the bean mixture and toss well to ensure everything is evenly coated.

• 8

  Plate the bean salad and top with the sliced grilled chicken to serve.