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CITRUS
CHICKEN WITH CHICKPEA SALAD
4
single chicken breast fillets, halved
1 tablespoon finely grated lemon rind
1 tablespoon finely grated lime rind
300 g can chickpeas, rinsed, drained
1 medium red onion, chopped finely
2 medium tomatoes, chopped coarsely
1 tablespoon finely chopped fresh coriander
leaves
1 medium avocado, chopped coarsely
1 tablespoon lemon juice
Combine
chicken, lemon rind and lime rind in medium
bowl, cover; refrigerate at least 3 hours
or until required.
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Combine
chickpeas, onion, tomato, coriander, avocado and
lemon juice in medium bowl; mix well.
Cook
chicken on heated oiled griddle until chicken
is browned both sides and cooked through. Spoon
chickpea salad into serving bowls; top with warm
chicken.
Serves
4.
[Low-Fat
Meals in Minutes, The Australian Women's Weekly
Cookbooks]
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