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Mediterranean Chicken and Chickpea Salad

Mediterranean Chicken and Chickpea Salad

Ingredients (Serves 1)

Chicken Breast150 g
Chickpeas120 g
Peppers80 g
Tomatoes80 g
Cucumber50 g
Red Onion20 g
Olive Oil15 ml
Lemon Juice10 ml
Parsley5 g
Salt1 g
Black Pepper0.5 g

Instructions

1
Pat the chicken breast (150 g) dry and season with salt (1 g) and black pepper (0.5 g).
2
Heat 5 ml of the olive oil in a pan over medium-high heat for 1 minute.
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.
4
While the chicken cooks and rests, rinse and drain the chickpeas (120 g).
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).
6
In a large bowl, combine the chickpeas and chopped vegetables.
7
In a small bowl, whisk together the remaining olive oil (10 ml), lemon juice (10 ml), and chopped parsley to make the dressing.
8
Slice the rested chicken breast and add it to the bowl with the vegetables and chickpeas.
9
Pour the dressing over the salad and toss gently to combine. Serve immediately.
Mediterranean Chicken and Chickpea Salad
Featured Recipe
Lunch
24 min
Medium
Low Carb
Low Cal
Quick Meal
0

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.

24 min
1 servings
MEDIUM
Lunch
24 min
Medium
Low Carb
Low Cal
Nutrition Facts
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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Ingredients

Servings:
1
Main Ingredients1
  • Chicken Breast150 g
Vegetables & Herbs3
  • Tomatoes80 g
  • Cucumber50 g
  • Red Onion20 g
Pantry Staples5
  • Peppers80 g
  • Olive Oil15 ml
  • Lemon Juice10 ml
  • Salt1 g
  • Black Pepper0.5 g
Additional Items2
  • Chickpeas120 g
  • Parsley5 g

Instructions

  1. 1
    Step 1

    Pat the chicken breast (150 g) dry and season with salt (1 g) and black pepper (0.5 g).

  2. 2
    Step 2

    Heat 5 ml of the olive oil in a pan over medium-high heat for 1 minute.

  3. 3
    Step 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.

  4. 4
    Step 4

    While the chicken cooks and rests, rinse and drain the chickpeas (120 g).

  5. 5
    Step 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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