Mediterranean Chicken and Chickpea Salad
A fresh and hearty salad with pan-seared chicken breast, chickpeas, and seasonal vegetables like peppers and tomatoes, dressed in a bright lemon-herb vinaigrette.
Ingredients
- Chicken Breast150 g
- Tomatoes80 g
- Cucumber50 g
- Red Onion20 g
- Peppers80 g
- Olive Oil15 ml
- Lemon Juice10 ml
- Salt1 g
- Black Pepper0.5 g
- Chickpeas120 g
- Parsley5 g
Instructions
- 1Step 1
Pat the chicken breast (150 g) dry and season with salt (1 g) and black pepper (0.5 g).
- 2Step 2
Heat 5 ml of the olive oil in a pan over medium-high heat for 1 minute.
- 3Step 3
Add the chicken breast to the hot pan and sear for 5 minutes per side, or until cooked through and no longer pink inside. Let it rest for 5 minutes before slicing.
- 4Step 4
While the chicken cooks and rests, rinse and drain the chickpeas (120 g).
- 5Step 5
Dice the peppers (80 g), tomatoes (80 g), cucumber (50 g), and finely chop the red onion (20 g). Wash and chop the fresh parsley (5 g).
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