NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked chickpeas

1 cup Cucumber

0.5 cup Cherry tomatoes

2 tbsp Red onion

1 tbsp Fresh parsley

1 tsp Extra virgin olive oil

1 tbsp Lemon juice

0.5 oz Feta cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

  Season the chicken breast evenly with the sea salt, black pepper, and dried oregano.

• 2

  Grill or pan-sear the chicken over medium-high heat for approximately 6-7 minutes per side until the internal temperature reaches 165°F.

• 3

  While the chicken is cooking, dice the cucumber into bite-sized pieces, halve the cherry tomatoes, and finely mince the red onion.

• 4

  Rinse and drain the cooked chickpeas thoroughly if using canned varieties.

• 5

  In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, and chopped fresh parsley to create the dressing.

• 6

  Add the cucumber, cherry tomatoes, red onion, and chickpeas to the bowl and toss well to ensure every ingredient is coated.

• 7

  Once the chicken has rested for 5 minutes, slice it into thin strips or cubes and gently fold it into the salad.

• 8

  Top the salad with the crumbled feta cheese and serve immediately.