NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup canned chickpeas

1 tbsp tahini

0.25 cup nonfat Greek yogurt

1 tbsp fresh parsley

1 tsp garlic

0.5 tsp cumin

0.5 tsp coriander

0.5 tsp sea salt

0.5 tsp black pepper

1 tbsp lemon juice

1 tsp olive oil

1 cup fresh spinach

PREPARATION

• 1

  Pulse the chickpeas, garlic, parsley, cumin, coriander, and half of the salt and pepper in a food processor until a coarse paste forms.

• 2

  Shape the chickpea mixture into small, firm patties and set aside.

• 3

  Season the chicken breast with the remaining salt and pepper.

• 4

  Heat the olive oil in a large skillet over medium-high heat.

• 5

  Cook the chicken for 5-6 minutes per side until golden brown and cooked through, then remove from the pan and slice into strips.

• 6

  In the same skillet, sear the falafel patties for 3-4 minutes per side until they develop a satisfyingly crispy exterior.

• 7

  Whisk together the Greek yogurt, tahini, and lemon juice in a small bowl until smooth.

• 8

  Place the fresh spinach on a plate, top with the sliced chicken and crispy falafel, and finish with the lemon-tahini drizzle.