Grilled Chicken with Fresh Summer Salad

Healthy Food and Drinks
Alex Jane
January 7, 2014
0
382
3 minutes read

Medium Cooked Grill Chicken sprinkled well with Sumac or Paprika. Topped well with cucumber tomatoes mint and feta. To further enhance chickpea salad with extra.

Ingredients:

4 x 125g chicken breast fillets
2 teaspoons sumac or paprika, plus 1 teaspoon extra
2 x 400g cans chickpeas, rinsed
1 large Lebanese cucumber, diced
3 Roma tomatoes, diced
1/4 cup chopped mint
1/2 cup crumbled low-fat feta

Method:

Step 1 Sprinkle chicken with sumac. Set aside. Place chickpeas into a large bowl; crush lightly with a fork, keeping a lot of texture. Add cucumber, tomato, mint and feta. Season with black pepper, stir to combine and set aside.

Step 2 Spray a large frying pan with oil and place over medium-high heat. Cook chicken for 4–5 minutes each side, until golden brown and cooked through.

Step 3 Sprinkle chickpea salad with extra sumac or paprika and divide between serving plates. Serve with grilled chicken.