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!
Hands-on time 15 min
Cooking time 10 min
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
- 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.
- 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.
- 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.