Name: Chicken breast with lemony chickpeas
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, patted dry; 1/2 tsp salt; 1/2 tsp black pepper; 1 tsp extra virgin olive oil; 1/2 cup canned chickpeas, drained and rinsed; 3.5 oz cucumber, diced; 1/2 cup cherry tomatoes, halved; 2 1/2 tbsp red onion, finely diced; 1 1/2 tbsp fresh parsley, chopped; 1 tbsp lemon juice; 1 1/2 tsp dried basil

Nutrition

Per serving

354 calories

Protein: 39g; 43% of calories
Carbs: 29g; 31% of calories
Fat: 10g; 26% of calories

Instructions

Prep 15 min · Cook 0 min

Season the chicken breast evenly on both sides with the salt, black pepper, and dried basil.
Heat the olive oil in a skillet over medium heat. Add the chicken and cook for 6 minutes, flip, and cook for 6 minutes more until the center is opaque and reaches its safe internal temperature. Done when opaque in the center, 165°F.
While the chicken cooks, combine the chickpeas, cucumber, cherry tomatoes, red onion, and parsley in a bowl. Toss with the lemon juice until well coated.
Place the seared chicken on a plate next to the chickpea and vegetable salad.

Nutrition

Ingredients

Instructions

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