NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 cup garbanzo beans

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

1 clove garlic

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Season the chicken breast with half of the sea salt and black pepper.

• 2

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

• 3

  Remove the chicken from the pan, let it rest for 5 minutes, and then dice into bite-sized cubes.

• 4

  In a small bowl, whisk together the olive oil, lemon juice, minced garlic, ground cumin, and the remaining salt and pepper to create the vinaigrette.

• 5

  In a large mixing bowl, combine the rinsed garbanzo beans, diced cucumber, halved cherry tomatoes, and finely chopped red onion.

• 6

  Pour the vinaigrette over the bean and vegetable mixture and toss well to coat.

• 7

  Add the diced chicken to the salad, garnish with chopped fresh parsley, and serve immediately.