Step 1 Bring a small pot of water to a boil. Cook pasta according to package directions, about 5-7 minutes. Strain, and set aside. If using canned, open and rinse the can of chickpeas in the strainer as well.
Step 2 With a kitchen mallet, gently pound out chicken breasts until about an inch thick. Blend spices with salt and pepper, and generously coat the chicken breasts. Sauté chicken breasts in butter over medium-high heat, about 5-7 minutes per side. When chicken has reached an internal temperature of 165°, remove from the pan, and allow to rest for 10 mins on a cutting board. Once cooled, chop into bite-sized pieces.
Step 3 While the chicken is cooking, wash cucumber, bell peppers, jalapeño, and lemon. Chop the vegetables into bite sized pieces, mincing the jalapeño into smaller pieces, and slice the lemon into wedges. Wash and tear kale into bite sized pieces, and strain well. Massage while washing for tender greens.
Step 4 Sauté the bell peppers in the butter (or oil) until just soft enough to pierce with a fork, about 5 minutes, stirring occasionally. Season with a sprinkle of salt and pepper while cooking.
Step 5 Once all of the ingredients have been prepared, divide everything evenly into 4-6 dinner bowls, Garnish with a dip cup of tzatziki, a handful of olives, a generous sprinkle of feta, and a lemon wedge. Serve with pita bread, hummus, and additional tzatziki for dipping. Enjoy immediately!
