NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Chickpeas

0.25 cup Kidney beans

0.25 cup Green beans

0.25 cup Red bell pepper

2 tbsp Red onion

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

0.5 tsp Dried oregano

PREPARATION

• 1

  Season the chicken breast with a pinch of sea salt and black pepper.

• 2

  Heat a non-stick skillet over medium-high heat and sauté the chicken for 5-7 minutes per side until cooked through and golden brown.

• 3

  While the chicken cooks, steam the fresh green beans for 3 minutes until tender-crisp, then immediately plunge them into ice water to stop the cooking and preserve the color.

• 4

  Rinse and drain the canned chickpeas and kidney beans thoroughly to remove excess sodium.

• 5

  Finely dice the red bell pepper and red onion, and chop the fresh parsley.

• 6

  In a small bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, dried oregano, and the remaining sea salt and pepper to create the vinaigrette.

• 7

  In a large mixing bowl, combine the chickpeas, kidney beans, steamed green beans, bell pepper, and onion.

• 8

  Slice the cooked chicken breast into bite-sized strips.

• 9

  Pour the vinaigrette over the bean mixture and toss well to coat.

• 10

  Top the salad with the sliced chicken and fresh parsley before serving.