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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.

HealthyChickenHigh ProteinDairy FreeGluten FreeSalad
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
12
minutes
Serves
1
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
30
ml
Balsamic Vinegar
Fruits
0.25
piece
Mango
peeled, cut into small pieces
0.5
piece
Orange
zest only
LegumesPulses
55
g
Chickpeas
tinned, drained
Meat
85
g
Chicken Breast
shredded after cooking
NutsSeeds
1
tbsp
Parsley
chopped fresh
1
tbsp
Chervil
chopped fresh
1
tbsp
Basil
chopped fresh
2
tbsp
Mint
chopped fresh
2
tbsp
Coriander
chopped fresh
1
unit
Salt
to taste
1
unit
Black Pepper
freshly ground, to taste
OilsFats
15
ml
Olive Oil
for the salad
45
ml
Olive Oil
for herb oil
Vegetables
5
piece
Cherry Tomatoes
halved
1
handful
Spinach Leaves
fresh

Method

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