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Delicious & Healthy Recipes

Grilled chicken with cauliflower and chickpea salad

Ingredients

Ingredients (4 servings):

500g cauliflower florets, quartered

400g can chickpeas, drained, rinsed

2 tablespoons olive oil

Grated zest and juice of 1 lemon

½ red onion, finely chopped

2 tablespoons chopped flat-leaf parsley

Olive oil spray

850g chicken fillets

Instructions

Method:

Blanch the cauliflower in a saucepan of boiling salted water for 1-2 minutes until just tender. Drain well and set aside.

Combine chickpeas, oil, lemon zest and juice, onion and parsley in a bowl. Season, then toss gently to combine.

Meanwhile, preheat a chargrill pan or frypan over medium-high heat.

Lightly spray chicken with oil, then season. In 2 batches, cook the chicken for 3 minutes on each side or until lightly charred and cooked through.

Transfer to a plate, cover loosely with foil and keep warm.

Lightly spray the chargrill with oil and cook the drained cauliflower for 1 minute each side until lightly charred.

Transfer to the bowl of salad and toss to combine.

Serve with the chicken fillets.

Health Benefits

December 13, 2021

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