Chicken with Chickpeas and Broccoli Salad

Ingredients

• Chicken Breast150 g
• Chickpeas3/4 cup (150 g)
• Broccoli1/2 cup (45 g)
• Tomato1/2 count (65 g)
• Cucumber1/2 cup (60 g)
• Lemon Juice1 tablespoon (15 g)
• Olive Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked chickpeas.

2. 2

   Step 2

   Heat half of the oil in a pan over medium-high heat. Season the chicken breast with salt and pepper.

3. 3

   Step 3

   Once heated, add to the pan and cook for 4-6 minutes per side. If you wish, you can cover the pan once you have flipped it over.

4. 4

   Step 4

   Remove when desired doneness is reached and cut into strips. You can season with some teriyaki sauce.

5. 5

   Step 5

   Simultaneously, cut the broccoli into small florets, wash and place in a pot filled with boiling water.

6. 6

   Step 6

   Boil for 3 minutes and add a pinch of salt. Remove, drain and set aside.

7. 7

   Step 7

   Cut the tomato into chunks and the cucumber into long strips to roll up (as shown in the picture) or cut into pieces.

8. 8

   Step 8

   Season the salad with the remaining oil and lemon juice. Salt and pepper to taste.

9. 9

   Step 9

   Serve the chicken with chickpeas and salad.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken with Chickpeas and Broccoli Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.