Pan-Seared Chicken with Chickpea, Mango and Spinach Salad

Ingredients

• Chicken Breast150 g
• Olive Oil2 teaspoon (10 ml)
• Cumin1 pinch (1 g)
• Lemon Juice1 tablespoon (15 g)
• Chickpeas1/2 cup (100 g)
• Mango1/4 cup (43 g)
• Spinach1 cup (30 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 cumin, 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

   Cut the mango into pieces.

6. 6

   Step 6

   In a bowl, mix the chickpeas, mango and spinach. 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.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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