NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup chickpeas

0.25 cup cannellini beans

0.25 cup red kidney beans

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

1 tbsp fresh parsley

1 tsp extra virgin olive oil

1 tbsp lemon juice

1 clove garlic

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Heat a non-stick skillet over medium-high heat and cook the chicken for 6-7 minutes per side until golden and cooked through.

• 3

  While the chicken cooks, rinse and drain the chickpeas, cannellini beans, and kidney beans thoroughly in a colander.

• 4

  Dice the cucumber, halve the cherry tomatoes, and finely mince the red onion and garlic.

• 5

  In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried oregano, and the remaining salt and pepper.

• 6

  Add the rinsed beans, cucumber, tomatoes, red onion, and chopped parsley to the bowl and toss thoroughly to coat in the dressing.

• 7

  Slice the cooked chicken breast into bite-sized strips and serve it warm or chilled over the prepared bean salad.