NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup chickpeas

1 tbsp tahini

1 tbsp lemon juice

1 tsp extra virgin olive oil

1 cup baby spinach

0.5 cup cucumber

0.25 cup cherry tomatoes

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and season both sides with half of the cumin, garlic powder, sea salt, and black pepper.

• 2

  Rinse and drain the chickpeas, then pat them completely dry; toss them in a small bowl with the remaining spices.

• 3

  Heat the olive oil in a non-stick skillet over medium-high heat.

• 4

  Add the chicken breast to the skillet and cook for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F.

• 5

  Remove the chicken from the pan to rest, then add the seasoned chickpeas to the same skillet.

• 6

  Sauté the chickpeas for 4-5 minutes, shaking the pan frequently, until the skins are crisp and slightly browned.

• 7

  In a small jar or bowl, whisk together the tahini, lemon juice, and 1 tablespoon of warm water until the sauce is smooth and pourable.

• 8

  Slice the rested chicken into strips.

• 9

  Assemble the bowl by placing the baby spinach at the base, then topping with diced cucumber, halved cherry tomatoes, sliced chicken, and crispy chickpeas.

• 10

  Drizzle the lemon-tahini sauce over the top and garnish with chopped fresh parsley.