NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup canned chickpeas

1 tbsp tahini

0.5 tbsp olive oil

1 cup fresh spinach

0.25 cup cucumber

0.25 cup cherry tomatoes

1 tbsp fresh parsley

1 tsp lemon juice

0.25 tsp garlic powder

0.25 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp water

PREPARATION

• 1

  Pat the chicken breast dry and season with half of the sea salt, black pepper, and garlic powder.

• 2

  In a small bowl, mash the chickpeas with cumin, chopped parsley, and the remaining garlic powder until a thick paste forms, then shape into two small patties.

• 3

  Heat the olive oil in a skillet over medium heat; cook the chicken for 6-7 minutes per side until golden and cooked through.

• 4

  In the same pan, sear the chickpea patties for 3 minutes per side until the edges are crisp and fragrant.

• 5

  Whisk together the tahini, lemon juice, and water in a small jar until the dressing is smooth and pourable.

• 6

  Assemble the bowl by layering the fresh spinach, sliced cucumber, and halved cherry tomatoes.

• 7

  Slice the cooked chicken and place it atop the greens along with the seared falafel patties.

• 8

  Drizzle the lemon-tahini sauce over the entire bowl and garnish with any remaining parsley.