NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup canned chickpeas

1 tbsp harissa paste

1 tbsp extra virgin olive oil

2 cup baby spinach

0.5 cup cucumber

0.5 cup cherry tomatoes

1 tbsp fresh parsley

1 tbsp lemon juice

1 tsp tahini

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast dry and rub it thoroughly with the harissa paste and half of the sea salt and black pepper.

• 2

  Heat half of the olive oil in a skillet over medium-high heat and sear the chicken for 6 minutes per side until golden and cooked through.

• 3

  In a small bowl, whisk together the remaining olive oil, lemon juice, tahini, and the rest of the salt and pepper to create the dressing.

• 4

  Dice the cucumber and halve the cherry tomatoes, then combine them in a large bowl with the baby spinach, chickpeas, and fresh parsley.

• 5

  Slice the warm chicken into thin strips and arrange them over the prepared salad base.

• 6

  Drizzle the lemon-herb dressing over the entire dish and serve immediately while the chicken is still warm.