NUTRITION

SERVINGS

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Canned Chickpeas

1 tablespoon Tahini

1 teaspoon Olive Oil

1/2 cup diced Cucumber

1/2 cup halved Cherry Tomatoes

1 tablespoon Lemon Juice

1/2 teaspoon Ground Cumin

1/4 teaspoon Smoked Paprika

PREPARATION

• 1

  Season the chicken breast evenly with ground cumin, smoked paprika, salt, and black pepper.

• 2

  Heat the olive oil in a grill pan or skillet over medium-high heat.

• 3

  Cook the chicken for 6 to 7 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit.

• 4

  While the chicken cooks, combine the rinsed chickpeas, diced cucumber, and cherry tomatoes in a medium mixing bowl.

• 5

  In a small jar or bowl, whisk together the tahini, lemon juice, and one tablespoon of warm water until the dressing is smooth and creamy.

• 6

  Remove the chicken from the heat and let it rest for 3 minutes before slicing into thin strips.

• 7

  Toss the chickpea salad with a pinch of salt and pepper, then top with the sliced grilled chicken.

• 8

  Drizzle the lemon tahini dressing over the entire dish and serve immediately.