Pan-Seared Chicken with Chickpea and Cucumber Salad

Ingredients

• Chicken Breast150 g
• Olive Oil2 teaspoon (10 ml)
• Paprika1/2 teaspoon (2 g)
• Lemon Juice1 tablespoon (15 g)
• Chickpeas1/2 cup (100 g)
• Cucumber1/2 cup (60 g)
• Parsley1/2 tablespoon (2 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked chickpeas.

2. 2

   Step 2

   Place a pan over medium-high heat and add half the oil.

3. 3

   Step 3

   Season the chicken breast with paprika, salt and pepper and cut into pieces if desired.

4. 4

   Step 4

   Once heated, sear the chicken for 4-5 minutes on each side.

5. 5

   Step 5

   Slice the cucumber.

6. 6

   Step 6

   In a bowl, mix the cooked chickpeas and sliced cucumber. Drizzle with the remaining olive oil and lemon juice. Toss to combine. Salt and pepper to taste.

7. 7

   Step 7

   Serve the chicken and salad on a plate.

8. 8

   Step 8

   Garnish with chopped parsley.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pan-Seared Chicken with Chickpea and Cucumber Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.