NUTRITION

SERVINGS

INGREDIENTS

5 oz Boneless Skinless Chicken Breast

1/2 cup Canned Chickpeas, rinsed

1 tsp Extra Virgin Olive Oil

10g Feta Cheese, crumbled

50g Cucumber, diced

75g Cherry Tomatoes, halved

15g Red Onion, minced

1 tbsp Fresh Lemon Juice

1/2 tsp Dried Oregano

PREPARATION

• 1

  Whisk together half of the lemon juice, half of the olive oil, and the dried oregano in a small bowl.

• 2

  Place the chicken breast in the marinade and let it sit for at least 15 minutes.

• 3

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

• 4

  While the chicken is grilling, combine the chickpeas, cucumber, cherry tomatoes, and red onion in a medium mixing bowl.

• 5

  Whisk the remaining olive oil and lemon juice together, then toss with the chickpea mixture and a pinch of salt.

• 6

  Slice the grilled chicken into strips and arrange them over the chickpea salad.

• 7

  Finish the dish with a sprinkle of salty feta cheese and fresh parsley if desired.