Grilled chicken with fresh summer salad

This high-fibre, gluten-free grilled chicken with fresh summer salad recipe, is a healthy, light dinner, perfect for those hot summer nights. So easy and quick to make, this meal is made in under 30 minutes.

Serves: 4

Time to make: 25 mins

Ingredients

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4 x 125g skinless chicken breast fillets

2 teaspoons sumac or paprika, plus 1 teaspoon extra

2 x 400g cans chickpeagarbanzoXsgarbanzosX, drained, rinsed

1 large telegraph cucumber, diced

3 Roma tomatoes, diced

¼ cup chopped fresh mint

½ cup crumbled feta cheese

freshly ground black pepper

spray oil

Instructions

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1 Sprinkle chicken with sumac or paprika. Set aside. To make chickpea salad, place chickpeas in a large bowl. Crush lightly with a fork, still keeping a lot of texture. Add cucumber, tomatoes, mint and feta. Season with pepper. Stir to combine and set aside.

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

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

HFG tip

Squeeze some lemon juice over chickpea salad and chicken before serving.

Nutrition Info (per serve)

Calories 447 cal

Kilojoules 1870 kJ

Protein 44 g

Total fat 15 g

Saturated fat 6 g

Carbohydrates 30 g

Sugar 10 g

Dietary fibre 11 g

Sodium 870 mg

Calcium 230 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.