Roast Chicken, Tomato and Chickpea Salad

Pan-seared then roasted chicken breast tossed with chickpeas, mango, and herbs, served over spinach with a fresh herb oil.

Healthy Chicken High Protein Dairy Free Gluten Free Salad

Estimated Nutrition

Calories

820.5

kcal / serving

820.5 kcal total

Carbs

26.3g

per serving

26.3 g total

Fat

66.8g

per serving

66.8 g total

Protein

28.4g

per serving

28.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Balsamic Vinegar

Fruits

0.25

piece

Mango

peeled, cut into small pieces

0.5

piece

Orange

zest only

LegumesPulses

Chickpeas

tinned, drained

Meat

Chicken Breast

shredded after cooking

NutsSeeds

tbsp

Parsley

chopped fresh

tbsp

Chervil

chopped fresh

tbsp

Basil

chopped fresh

tbsp

Mint

chopped fresh

tbsp

Coriander

chopped fresh

unit

Salt

to taste

unit

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

for the salad

Olive Oil

for herb oil

Vegetables

piece

Cherry Tomato

halved

handful

Spinach Leaves

fresh

Method

Heat oil in an ovenproof pan and fry chicken for 2-3 minutes per side until golden.

Preheat the oven to 200°C.

Place spinach on a plate, top with salad, and drizzle with herb oil.

Blend mint, coriander, and oil in a food processor until smooth for the herb oil.

Mix tomatoes, mango, zest, vinegar, and herbs in a bowl with the chicken and chickpeas.

Remove from oven and shred the chicken breast.

Transfer pan to the oven and roast for 5-7 minutes until chicken is cooked.

Add chickpeas to the pan and cook for 1-2 minutes.