NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup chickpeas

0.25 cup cannellini beans

1 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

0.25 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Season the chicken breast with sea salt and black pepper on both sides.

• 2

  Heat a grill pan or skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 3

  Remove the chicken from the heat, let it rest for 5 minutes, then dice it into bite-sized pieces.

• 4

  In a small bowl, whisk together the extra virgin olive oil, lemon juice, and dried oregano to create the vinaigrette.

• 5

  In a large mixing bowl, combine the chickpeas, cannellini beans, diced cucumber, halved cherry tomatoes, and finely chopped red onion.

• 6

  Add the diced chicken and fresh parsley to the bowl with the bean mixture.

• 7

  Drizzle the lemon-herb vinaigrette over the salad and toss gently until all ingredients are evenly coated.

• 8

  Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.