NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup chickpeas

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 cup English cucumber

0.5 cup cherry tomatoes

1 tbsp fresh parsley

1 tbsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Rinse and thoroughly pat the chickpeas dry with a paper towel to ensure they get crispy.

• 3

  Toss the chickpeas with olive oil, dried oregano, and half of the sea salt and black pepper on the prepared baking sheet.

• 4

  Roast the chickpeas for 20 minutes, shaking the pan halfway through, until they are golden and crunchy.

• 5

  While chickpeas roast, season the chicken breast with the remaining salt and pepper, then pan-sear in a non-stick skillet over medium heat for 6-7 minutes per side until the internal temperature reaches 165°F.

• 6

  Let the chicken rest for 5 minutes before slicing or shredding into bite-sized pieces.

• 7

  Dice the English cucumber and halve the cherry tomatoes.

• 8

  In a large bowl, combine the roasted chickpeas, shredded chicken, cucumber, and tomatoes.

• 9

  Drizzle with lemon juice and garnish with freshly chopped parsley before serving.