NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Chickpeas

1 tbsp Tahini

1 tbsp Lemon juice

1 tsp Olive oil

0.5 cup Cucumber

0.5 cup Cherry tomatoes

0.25 cup Fresh parsley

0.25 cup Fresh mint

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Season the chicken breast evenly with garlic powder, half of the sea salt, and half of the black pepper.

• 2

  Heat the olive oil in a skillet over medium heat and cook the chicken breast for 6 to 7 minutes per side until golden brown and cooked through.

• 3

  While the chicken is cooking, whisk together the tahini and lemon juice in a small bowl until smooth, adding a splash of water if needed to reach a creamy consistency.

• 4

  In a large mixing bowl, combine the rinsed chickpeas, diced cucumber, halved cherry tomatoes, chopped parsley, and chopped mint.

• 5

  Slice the cooked chicken into bite-sized pieces and add it to the bowl with the vegetable and chickpea mixture.

• 6

  Drizzle the lemon-tahini dressing over the salad, sprinkle with the remaining sea salt and black pepper, and toss gently to combine.