20 minutes is all it takes to create this delicious and tasty meal.
Ingredients
- 500g cauliflower florets, quartered
- 400g can chickpeas, drained, rinsed
- 2 tablespoons extra virgin olive oil
- Zest and juice of 1 lemon
- 1/2 red onion, finely chopped
- 2 tablespoons chopped flat-leaf parsley
- Olive oil spray
- 850g chicken tenderloins
Method
- Step 1Blanch the cauliflower in a saucepan of boiling salted water for 1-2 minutes until just tender. Drain well and set aside.
- Step 2Combine chickpeas, oil, lemon zest and juice, onion and parsley in a bowl. Season, then toss gently to combine.
- Step 3Meanwhile, preheat a chargrill pan or frypan over medium-high heat. Lightly spray chicken with oil, then season. In 2 batches, cook the chicken for 3 minutes on each side or until lightly charred and cooked through. Transfer to a plate, cover loosely with foil and keep warm.
- Step 4Lightly spray the chargrill with oil and cook the drained cauliflower for 1 minute each side until lightly charred. Transfer to the bowl of salad and toss to combine. Serve with the chicken tenderloins.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1707 kj
Energy
14g
Fat Total
3g
Saturated Fat
7g
Fibre
54g
Protein
125mg
Cholesterol
279.09mg
Sodium
4g
Carbs (sugar)
13g
Carbs (total)
All nutrition values are per serve
- Author: Louise Pickford
- Image credit: Ian Wallace
- Publication: Taste.com.au
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