NUTRITION

SERVINGS

INGREDIENTS

4 ounces Grilled Chicken Breast

1/4 cup Canned Chickpeas

3 cups Romaine Lettuce

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dried Oregano

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Drain and rinse the chickpeas, then pat them completely dry with a paper towel to ensure they get crunchy.

• 3

  Toss the chickpeas with a half teaspoon of olive oil and half of the dried oregano, then spread them in a single layer on a baking sheet.

• 4

  Roast the chickpeas for 20-25 minutes until they are golden brown and crisp.

• 5

  Season the chicken breast with salt, pepper, and the remaining oregano.

• 6

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

• 7

  Let the chicken rest for 5 minutes before slicing it into thin strips.

• 8

  Chop the romaine lettuce, halve the cherry tomatoes, and slice the cucumber.

• 9

  In a small bowl, whisk together the remaining olive oil and the lemon juice to create a light vinaigrette.

• 10

  Combine the greens and vegetables in a large bowl, toss with the vinaigrette, and top with the sliced chicken and roasted chickpeas.