NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup chickpeas

1 cup baby spinach

0.5 cup cucumber

0.25 cup cherry tomatoes

2 tbsp red onion

1 tsp olive oil

1 tbsp hummus

1 tsp tahini

1 tbsp lemon juice

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Slice the chicken breast into thin strips and season evenly with sea salt, black pepper, and dried oregano.

• 2

  Heat the olive oil in a medium skillet over medium-high heat and sear the chicken for 5-6 minutes until golden brown and cooked through.

• 3

  While the chicken cooks, rinse the chickpeas thoroughly in a fine-mesh sieve and pat dry.

• 4

  Dice the cucumber and red onion, and halve the cherry tomatoes.

• 5

  In a small bowl, whisk together the tahini and lemon juice until smooth, adding a teaspoon of water if needed to reach a drizzling consistency.

• 6

  Place the baby spinach in a large bowl and top with the warm pan-seared chicken and chickpeas.

• 7

  Arrange the cucumber, tomatoes, and red onion on top, then finish with a dollop of hummus and a drizzle of the lemon-tahini dressing.