Grilled chicken breast marinated with cumin and paprika, chickpea salad and garlicky Greek yogurt, all in one bowl. A high-protein, gluten-free meal.
Ingredients
Instructions
- 1
Crush the garlic. Toss the chicken breast with half the olive oil, the cumin, paprika, half the garlic and half the salt, and leave for 15 minutes.
- 2
Heat a cast-iron grill pan over medium-high heat. Cook the chicken for 6-7 minutes per side until cooked through, rest for 5 minutes and slice.
- 3
While the chicken cooks, mix the yogurt with the rest of the garlic, 1 tablespoon of the lemon juice and a pinch of salt.
- 4
Dice the tomatoes and cucumber, finely chop the red onion and parsley, and slice the lettuce into ribbons.
- 5
Drain the chickpeas and combine with the tomato, cucumber, onion and parsley. Toss with the remaining olive oil, lemon juice and salt.
- 6
Spread the lettuce in the bottom of 4 bowls, arrange the chickpea salad and sliced chicken side by side, spoon on the yogurt sauce and serve.
Nutrition
Per serving
| Calories | 416 kcal |
|---|---|
| Protein | 40 g |
| Carbs | 37 g |
| Fat | 13 g |
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