Spiced Middle Eastern chicken and almond salad
Spiced Middle Eastern chicken and almond salad
Ingredients
- 3 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground cardamom
- Cracked black pepper, to taste
- 3 chicken breast fillets, trimmed
- 2 medium oranges
- ⅓ cup slivered almonds, toasted
- 4 cups canned chickpeas, rinsed and drained
- ¼ cup chopped coriander
- Olive oil spray
- 4 tbsp low fat Greek-style yoghurt
Method
- Mix together the cumin, cinnamon, cardamom and pepper.
- Spray the chicken on both sides with olive oil spray then rub the spice mix over the chicken, coating well on both sides. Set aside for 15 minutes.
- Heat a large non-stick frying pan over medium heat and pan cook the chicken (in batches if necessary) for 4 minutes on each side or until cooked through. Remove and rest.
- While the chicken is resting, peel the oranges and cut into segments, reserving any juices.
- Toss the sliced chicken with the orange segments and juice, almonds, chickpeas and coriander. Serve with Greek yoghurt.
| Nutrients per serve | |
| Energy | 1956 kj |
| Protein | 49 g |
| Fat | 12 g |
| Saturated fat | 2 g |
| Carbohydrate | 34 g |
| Sugars | UNKNOWN |
| Dietary fibre | 11 g |
| Sodium | 517 mg |
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