NUTRITION

SERVINGS

INGREDIENTS

4 ounces Chicken Breast

0.5 cup Chickpeas

0.5 cup Cucumber

0.5 cup Cherry Tomatoes

2 tablespoons Red Onion

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Feta Cheese

1 tablespoon Lemon Juice

0.5 teaspoon Dried Oregano

PREPARATION

• 1

  Preheat a grill or grill pan over medium-high heat and lightly coat with a tiny bit of oil spray if needed.

• 2

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

• 3

  Grill the chicken for 6 to 7 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit.

• 4

  While the chicken cooks, combine the chickpeas, chopped cucumber, halved cherry tomatoes, and diced red onion in a medium mixing bowl.

• 5

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

• 6

  Pour the dressing over the chickpea mixture and toss well to coat.

• 7

  Transfer the salad to a plate and sprinkle with the crumbled feta cheese.

• 8

  Slice the grilled chicken into strips and place it on top of the salad to serve.