NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup chickpeas

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

0.5 oz feta cheese

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Let the chicken rest for 5 minutes, then dice it into bite-sized pieces.

• 4

  Rinse and drain the chickpeas thoroughly.

• 5

  Dice the cucumber into small cubes, halve the cherry tomatoes, and finely mince the red onion.

• 6

  In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, and the remaining salt and pepper to create the dressing.

• 7

  In a large mixing bowl, combine the diced chicken, chickpeas, cucumber, tomatoes, and onion.

• 8

  Pour the dressing over the salad and toss gently to ensure everything is evenly coated.

• 9

  Transfer to a serving bowl and crumble the fresh feta cheese over the top before serving.