Mediterranean Chicken Chickpea Spinach Salad with Lemon-Herb Dressing
$0.00 Cooking Fee
Serving Size: 8 ounces
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Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified
Cook Tools and Details
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Instructions
- Bake the Chicken: Preheat oven to 400°F (200°C). Rub the chicken with 1 tbsp olive oil, garlic powder, basil, salt, and pepper. Bake for 15-18 minutes or until fully cooked. Let cool, then shred the chicken.
- Assemble the Salad: In a large bowl, combine arugula, chickpeas, cucumber, and sun-dried tomatoes.
- Make the Dressing: In a small bowl, whisk together 1 tbsp olive oil, lemon juice, salt, and pepper.
- Serve: Toss the salad with the dressing, then top with shredded chicken and feta cheese.
Cook Times
Ingredients
Ingredients
- 1 pound boneless skinless chicken breast
- 15 ounce canned chickpeas drained and rinsed
- 6 cup baby spinach
- 1 cucumber diced
- 1/3 cup sun-dried tomatoes chopped
- 1/3 cup feta cheese optional
- 3 tablespoon olive oil
- 2 tablespoon lemon juice
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
Cooking Tools Required
Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, Sharp Knives, WhiskNutrition
Calories: 395kcal | Carbohydrates: 24g | Protein: 34g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 617mg | Potassium: 1260mg | Fiber: 7g | Sugar: 5g | Vitamin A: 4458IU | Vitamin C: 23mg | Calcium: 171mg | Iron: 4mg | Phosphorus: 438mg
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