Grilled Chicken Greek Salad

Ingredients

• Lemon juice

  Raw

  6 tbsp or 90g

• Garlic

  Raw

  1 tbsp or 9g

• Cumin

  Spices, cumin seed

  1 ½ tsp, ground or 5g

• Chicken breast

  Broilers or fryers, meat only, raw

  12 oz or 340g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  160g

• Tomatoes

  Red, ripe, raw, year round average

  200g

• Onions

  Sweet, raw

  ½ onion or 166g

• Red bell pepper

  Sweet, raw

  ½ medium or 60g

• Parsley

  Raw

  1 cup or 60g

• Feta cheese

  4 oz or 113g

Directions

1. Heat pan/grill sprayed with cooking spray. Mix 1 tbsp. each lemon juice, 1 tsp. garlic, and 1/2 tsp. each salt, pepper, and cumin in a medium bowl. Add chicken and turn to coat.
2. Cook chicken, turning once, until cooked through and browned, about 10 minutes. Let rest, covered, 5 minutes.
3. Whisk together remaining 2 tbsp. each lemon juice, 2 tsp. garlic, 1/2 tsp. each salt and pepper, and 1 tsp. cumin in a large bowl. Add chickpeas, tomatoes, onion, and bell pepper and toss to coat. Slice chicken and set on top. Sprinkle salad with parsley and cheese.