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Grilled Chicken with fresh summer salad

It’s 5 pm and you’re wondering what on earth to cook – how about this quick, healthy and easy spicy grilled chicken dish? Not only tasty and ready in just 10 minutes, it is high in protein, high in fibre, has 2 serves of veggies and is gluten free!

Grilled chicken with fresh summer salad
Serves 4 Cost per serve $3.60
Hands-on time 15 min
Cooking time 10 min
gluten-free

4 x 125g chicken breast fillets
2 teaspoons sumac or paprika, plus
extra 1 teaspoon (of either)
2 x 400g cans no-added-salt chickpeas, rinsed, drained
1 large Lebanese cucumber, diced
3 Roma tomatoes, diced
¼ cup chopped mint
½ cup crumbled low-fat feta

  1. Sprinkle chicken with sumac and set aside. Place chickpeas in a large bowl; crush lightly with a fork, leaving texture quite rough. Add cucumber, tomato, mint and feta. Season salad with cracked black pepper, stir to combine and set aside.
  2. Spray a large frying pan with cooking oil and set over medium–high heat. Cook reserved chicken for 4–5 minutes per side, or until golden brown and cooked through.
  3. Sprinkle chickpea salad with extra sumac (or paprika), divide among serving plates and serve with grilled chicken.

Serving suggestion Squeeze some lemon juice over chicken and salad before serving.

Recipe and image thanks to Healthy Food Guide Magazine
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