Lemon Chicken and Chickpea Bowl

One plate is the amount the calories and protein above are for.

• 4 oz chicken breast, cut into 1-inch pieces
• 1/2 cup chickpeas, rinsed
• 1 cup green beans, trimmed
• 1 cup spinach, rinsed
• 1/2 cup cucumber, diced
• 1 tsp olive oil
• 1 tsp oregano
• 1 lemon, halved
• 1/4 cup parsley, chopped

• 8 oz chicken breast, cut into 1-inch pieces
• 1 cup chickpeas, rinsed
• 2 cups green beans, trimmed
• 2 cups spinach, rinsed
• 1 cup cucumber, diced
• 2 tsp olive oil
• 2 tsp oregano
• 2 lemon, halved
• 1/2 cup parsley, chopped

• 16 oz chicken breast, cut into 1-inch pieces
• 2 cups chickpeas, rinsed
• 4 cups green beans, trimmed
• 4 cups spinach, rinsed
• 2 cups cucumber, diced
• 4 tsp olive oil
• 4 tsp oregano
• 4 lemon, halved
• 1 cup parsley, chopped

• 24 oz chicken breast, cut into 1-inch pieces
• 3 cups chickpeas, rinsed
• 6 cups green beans, trimmed
• 6 cups spinach, rinsed
• 3 cups cucumber, diced
• 6 tsp olive oil
• 6 tsp oregano
• 6 lemon, halved
• 1 1/2 cups parsley, chopped

• 32 oz chicken breast, cut into 1-inch pieces
• 4 cups chickpeas, rinsed
• 8 cups green beans, trimmed
• 8 cups spinach, rinsed
• 4 cups cucumber, diced
• 8 tsp olive oil
• 8 tsp oregano
• 8 lemon, halved
• 2 cups parsley, chopped

1. Warm the olive oil in a skillet over medium high heat, about 1 minute, until it shimmers.

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2. Add the chicken with the oregano and cook 6 to 7 minutes, turning, until golden and it reaches 165°F with no pink.

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3. Add the green beans and chickpeas with a splash of water and cook 3 to 4 minutes, until the beans are just tender.

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4. Stir in the spinach for 1 minute, until it wilts, then squeeze in half the lemon.

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5. Spoon it into a bowl, top with the cucumber and parsley, and serve with the other lemon half.

• Calories429
• Protein47g
• Carbs39g
• Fat11g
• Fiber14g
• Sodium122mg

• A Healthy Weight
• Heart Health
• Eating Well

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