NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup chickpeas

1 cup cucumber

0.25 cup red onion

1 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 oz feta cheese

1 tbsp fresh parsley

PREPARATION

• 1

  Season the chicken breast evenly with garlic powder, 0.25 tsp of dried oregano, sea salt, and black pepper.

• 2

  Heat a non-stick skillet over medium-high heat with a light spray of oil and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 3

  While the chicken cooks, rinse and drain the chickpeas and dice the cucumber and red onion into bite-sized pieces.

• 4

  In a small bowl, whisk together the extra virgin olive oil, lemon juice, the remaining 0.25 tsp of dried oregano, and chopped fresh parsley.

• 5

  Combine the chickpeas, cucumber, and red onion in a large bowl and toss with the prepared lemon-herb dressing.

• 6

  Slice the cooked chicken breast and serve it over the salad, topping the dish with crumbled feta cheese for a salty finish.