Indian inspired dinner tonight, Curry Chicken on Roasted Garbanzo Cucumber Salad.

Preheat oven to 375. Slice cucumbers, carrots and yellow squash in rounds. Mix organic garbanzo beans, squash & carrots in roasting pan with olive oil, salt & black pepper. Roast for 10-15 minutes.

Cut chicken breast in halves. Slice up some white onions. Heat skillet on high with olive oil, then toss in onions. Turn heat down to medium and place chicken pieces in pan then pour in curry sauce (mix curry powder with water). Cover and let sit on low-med heat. Turning chicken once making sure its coated well with curry.

Plate roasted ingredients first, layer with cold fresh cucumber then top with the chicken and onions.

Eat Clean, Train Mean & Supplement in Between!