Chicken, Chickpea and Sweet Potato Salad

Ingredients

• Chicken Breast200 g
• Chickpeas3/4 cup (150 g)
• Sweet Potato1/2 medium (90 g)
• Spinach1.5 cup (45 g)
• Olive Oil3 teaspoon (15 ml)
• Vinegar1/2 tablespoon (5 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked chickpeas.

2. 2

   Step 2

   Heat water in a pot over high heat. In the meantime, peel and dice the sweet potato.

3. 3

   Step 3

   Once boiling, add the sweet potato. Let boil for 8-10 minutes or until soft.

4. 4

   Step 4

   At the same time, heat 1/3 of the oil in a pan over medium-high. Add salt and pepper to the chicken breast.

5. 5

   Step 5

   Once heated, add the chicken and cook each side for 4-6 minutes.

6. 6

   Step 6

   Remove from heat once well cooked and, if you want, cut into pieces.

7. 7

   Step 7

   Put the spinach leaves previously washed in a bowl. Add the sweet potato, chickpeas and chicken.

8. 8

   Step 8

   Season with the remaining olive oil and vinegar. Add salt and pepper to taste and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken, Chickpea and Sweet Potato Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.