Time: 10 minutes
• 1 Tbsp lemon juice
• 2 Tbsp olive oil
• 2 tsp sunflower seed butter or tahini
• 1 tbsp oregano
• 1/4 cup chopped parsley
• sea salt and pepper to taste
• 2/3 cup finely diced sweet onion
• 6 oz leftover chicken
• 4 Roma tomatoes, thinly sliced
• 1/4 cup kalamata olives
Put the lemon juice, oil, seed butter, oregano, parsley, salt, and pepper in a medium bowl. Whisk together well. Chop the onion, add to the bowl. Shred or cut the chicken into bite sized pieces, them add them to the bowl as well. Toss well.

Thinly slice the tomatoes, then arrange them in circles on two plates. Divide the chicken and onion mixture between the plates, topping the tomatoes. Finish the topping by adding the olives.

Zone info: 2 servings at 1.3 carb block, 3 protein blocks,
5 fat blocks (12g carb, 22g prot, 12g fat)

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