NUTRITION

SERVINGS

INGREDIENTS

5.3 oz Chicken Breast

0.4 cup Canned Chickpeas

2 tsp Extra Virgin Olive Oil

0.5 cup Diced Cucumber

0.3 cup Cherry Tomatoes

1 tbsp Lemon Juice

1.5 tbsp Diced Red Onion

PREPARATION

• 1

  Pat the chicken breast dry and season with salt, pepper, and a touch of dried oregano.

• 2

  Heat one teaspoon of olive oil in a grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 3

  While the chicken cooks, rinse and thoroughly dry the chickpeas with a paper towel.

• 4

  In a small non-stick skillet, toss the chickpeas with a half teaspoon of olive oil and toast over medium heat for 5-8 minutes until they become golden and slightly crunchy.

• 5

  In a medium bowl, whisk together the remaining olive oil, lemon juice, salt, and pepper to create the dressing.

• 6

  Add the diced cucumber, halved cherry tomatoes, red onion, and toasted chickpeas to the bowl and toss well to coat.

• 7

  Slice the grilled chicken into strips and serve immediately over the fresh chickpea salad.