NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup canned chickpeas

1 tbsp tahini

2 tbsp nonfat Greek yogurt

1 tsp olive oil

1 cup fresh spinach

0.5 cup cucumber

0.5 cup cherry tomatoes

1 tbsp fresh parsley

0.5 tsp ground cumin

0.25 tsp garlic powder

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

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, roughly mash the chickpeas with the ground cumin, chopped parsley, and the remaining garlic powder, then form the mixture into three small, flat patties.

• 3

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

• 4

  Remove the chicken from the skillet to rest, then in the same pan, sear the chickpea patties for 3 minutes per side until they develop a crispy, golden exterior.

• 5

  While the patties cook, whisk together the tahini, nonfat Greek yogurt, and lemon juice in a small ramekin, adding a teaspoon of water if needed to reach a drizzling consistency.

• 6

  Slice the rested chicken breast into strips and arrange them in a large bowl alongside the fresh spinach, diced cucumber, and halved cherry tomatoes.

• 7

  Place the crispy falafel patties on top, drizzle the entire bowl with the lemon-tahini sauce, and season with any remaining salt and pepper.