Ingredients
1½ lbs boneless chicken breast
2 tbsp extra-virgin olive oil, divided
½ cup canned chickpeas, rinsed and drained
¼ tsp allulose (I use RxSugar Organic Allulose Liquid Sugar)
Directions
1Pre-heat grill pan on high.
2Season chicken breast with sea salt, garlic powder, onion powder, and oregano. Rub chicken with 1 tbsp of olive oil.
3Place on grill pan at an angle and cook for 5 minutes then turn chicken the opposite angle on the same side for another 5 minutes (to create grill marks). Lower the heat, then flip the chicken over to finish cooking for another 10 minutes. Set aside to rest on a plate when done.
4In a small mixing bowl, add all the ingredients for the dressing. Whisk until the dressing comes together. Place in the refrigerator.
5Pre-heat oven to 400°.
6Toss remaining 1 tbsp olive oil with the zucchini and red onion. Place in the oven and roast for 20 to 25 minutes. Take out and set aside.
7Slice chicken breast into chunks.
8Toss all ingredients, including dressing, together and split into 4 bowls.
9Refrigerate in an airtight container for up to 4 days.
