Name: Mediterranean Bean and Vegetable Salad
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast; 0.5 cup canned chickpeas; 1 cup english cucumber; 0.5 cup cherry tomatoes; 0.25 cup red onion; 0.5 cup red bell pepper; 1 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 1 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 tbsp fresh parsley

Nutrition

Per serving

524 calories

Protein: 51g; 39% of calories
Carbs: 34g; 26% of calories
Fat: 21g; 36% of calories

Instructions

Prep 15 min · Cook 12 min

Season the chicken breast evenly with half of the sea salt, black pepper, and dried oregano.
Heat a grill pan or non-stick skillet over medium-high heat and cook the chicken for 5-6 minutes per side until cooked through and golden brown.
While the chicken is cooking, dice the cucumber, red bell pepper, and red onion into bite-sized pieces, and halve the cherry tomatoes.
Drain the canned chickpeas into a colander and rinse thoroughly under cold running water to remove excess sodium.
In a small mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, and the remaining salt, pepper, and oregano to create the vinaigrette.
Remove the chicken from the heat and let it rest for 3 minutes before slicing into thin strips.
In a large salad bowl, combine the chopped vegetables, chickpeas, and fresh parsley.
Drizzle the vinaigrette over the salad components and toss well to coat.
Top the salad with the warm sliced chicken and serve immediately.

Nutrition

Ingredients

Instructions

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