NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 cups English cucumber

0.25 cup Chickpeas

0.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

2 tbsp Fresh dill

1 tbsp Shallot

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

PREPARATION

• 1

  Season the chicken breast evenly on both sides with the garlic powder, half of the sea salt, and half of the black pepper.

• 2

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

• 3

  While the chicken cooks, slice the English cucumber into thin half-moons and finely mince the shallot and fresh dill.

• 4

  In a small glass jar or bowl, whisk together the extra virgin olive oil, lemon juice, and the remaining salt and pepper until emulsified.

• 5

  Rinse and drain the chickpeas, then add them to a large mixing bowl with the sliced cucumbers, minced shallot, and fresh dill.

• 6

  Pour the lemon vinaigrette over the cucumber mixture and toss gently to ensure every piece is coated.

• 7

  Remove the chicken from the pan, let it rest for 3 minutes, then slice it into strips.

• 8

  Plate the chilled cucumber salad and top with the warm sliced chicken to serve immediately.