Chicken, Chickpea and Veggie Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
3 Large Chicken Breasts 16 oz1 15oz can of Chickpeas, drained and rinsed1 cup Tomatoes - sm cherry tomatoes (cut in half) 1 cup, chopped Peppers, sweet, red, fresh (1 whole)1.5 cup slices Cucumber (with peel) (1 whole)
Cook chicken in the oven or in the pan with a little butter or EVOO (not in calories). Use seasoning of your choice. While chicken is cooking add all cold ingredients into a bowl and mix. Dish into 5 food prep containers. When the chicken is done, cut and cool. Place over the other ingredients. Use dressing of your choice (not in calories). This is a high protein low-fat lunch as long as you use a low calorie dressing or stick to the serving size. I use an oil or vinaigrette based dressing, but it's up to you.
Serving Size: Makes 5 - 2 cup (approximately) servings
Number of Servings: 5
Recipe submitted by SparkPeople user RTMATHEW.
Serving Size: Makes 5 - 2 cup (approximately) servings
Number of Servings: 5
Recipe submitted by SparkPeople user RTMATHEW.
Nutritional Info Amount Per Serving
- Calories: 241.6
- Total Fat: 3.7 g
- Cholesterol: 56.2 mg
- Sodium: 338.2 mg
- Total Carbs: 25.7 g
- Dietary Fiber: 5.5 g
- Protein: 26.0 g
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