Name: Chicken and chickpeas garden salad
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, halved horizontally into cutlets; 2/3 cup canned chickpeas, drained and rinsed; 2 tsp extra virgin olive oil; 2 tsp balsamic vinegar; 1 tsp Dijon mustard; 3.5 oz mixed salad greens; 1/2 cup cherry tomatoes, halved; 2 oz cucumber, sliced; 1/2 tsp salt; 1/4 tsp black pepper; 1 tsp water

Nutrition

Per serving

459 calories

Protein: 45g; 39% of calories
Carbs: 34g; 29% of calories
Fat: 17g; 32% of calories

Instructions

Prep 15 min · Cook 2 min

Season the chicken cutlets with half the salt and half the black pepper. Heat a skillet over medium-high heat with half the olive oil. Cook the chicken for 3 to 4 minutes, flip, and cook for 3 to 4 minutes more until golden and opaque in the center. Remove to a board to rest for 2 minutes. Done when opaque in the center, 165°F.
In a large mixing bowl, whisk the remaining olive oil, balsamic vinegar, Dijon mustard, the rest of the salt and pepper, and the water together until smooth.
Slice the rested chicken into strips. Add the salad greens, tomatoes, and cucumber to the bowl with the vinaigrette and toss to coat. Transfer the greens to a plate and top with the chickpeas and sliced chicken.

Nutrition

Ingredients

Instructions

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