Articles & Recipes
Chicken and Artichoke Salad
Ingredients
500g skinless chicken breast
Salt and cracked black pepper
1 large sliced red capsicum
1 tsp olive oil
2 x 400g can chickpeas, drained and rinsed
390g jar marinated artichokes, drained and quartered
1 punnet halved cherry tomatoes
1 bunch chopped flat leaf parsley
2 sliced spring onions
2 cups spinach leaves
Juice of one lemon
Method
Preheat oven to 180ºC
Season chicken with salt and cracked black pepper, wrap individually in alfoil and bake for approximately 20mins, or until cooked through
Combine capsicum and olive oil, mix well
Place capsicum on baking tray lined with baking paper and roast for 20mins
Remove chicken from over and allow to cool slightly before dicing into small pieces
Remove capsicum from oven and allow both capsicum and chicken to cool
Meanwhile combine chickpeas, artichokes,tomatoes, parsley, spring onions and spinach
Add chicken and capsicum and mix well
Drizzle salad with lemon juice before serving
Serves : 4
Nutrients per Serve :
KJ 1352, Calories 324, Carbohydrates(grams) 20, Fat(grams) 7.5, Protein(grams) 38, Fibre (grams) 7.6