Grilled Chicken with Fresh Summer Salad
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.
