NUTRITION

SERVINGS

INGREDIENTS

4.5 ounces Chicken Breast

1/2 cup Canned Chickpeas, drained

1/2 cup diced Cucumber

1/4 cup diced Red Bell Pepper

2 tablespoons minced Red Onion

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dried Oregano

PREPARATION

• 1

  Season the chicken breast with salt, pepper, and half of the dried oregano.

• 2

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

• 3

  While the chicken is grilling, combine the drained chickpeas, diced cucumber, diced red bell pepper, and minced red onion in a medium mixing bowl.

• 4

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

• 5

  Pour the vinaigrette over the chickpea mixture and toss until the vegetables are evenly coated.

• 6

  Slice the grilled chicken into strips and serve it over the chickpea salad for a nutrient-dense, high-volume meal.