Spanish Chicken & Chickpea Salad
Method
Season the chicken breast with smoked paprika, oregano, salt and black pepper.
Heat a non-stick pan over medium heat and cook the chicken for 5–6 minutes on each side, or until cooked through. Transfer to a plate and let it rest before slicing.
Place the chickpeas, cherry tomatoes, red bell pepper, cucumber and salad leaves in a large bowl.
Whisk together the olive oil and lemon juice, then drizzle over the salad and toss gently.
Divide the salad between two serving bowls.
Arrange the sliced chicken on top and sprinkle with fresh parsley.
Serve immediately.
For deeper flavour, toss the chickpeas with a pinch of smoked paprika before adding them to the salad. Allowing the chicken to rest for a few minutes before slicing will help keep it tender and juicy.
Nutrition Facts
Per serving
