Spice-crusted chicken on chickpea and walnut salad

High in protein but low in calories, try this warm chicken and chickpea salad.

Serves: 4

Time to make: 25 mins

Hands-on time: 10 mins

Ingredients

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2 teaspoons coriandercilantroX seeds, crushed
1 tablespoon sesame seeds
½ teaspoon ground cinnamon
1 teaspoon ground cumin
2 x 200g skinless chicken breasts
½ cup wholemeal couscous
400g can chickpeagarbanzoXsgarbanzosX, rinsed, drained
1 large bunch spinach, leaves shredded
250g cherry tomatoes, chopped
¼ cup chopped toasted walnuts
1 tablespoon lemon juice
2 teaspoons extra-virgin olive oil

Instructions

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1 Combine the coriander seeds, sesame seeds, cinnamon and cumin on a large plate. Lightly spray the chicken with oil. Press chicken into spice mixture to evenly coat.

2 Lightly spray a large chargrill or barbecue with oil and place over medium-high heat. Cook chicken, for 5 minutes each side, or until it is golden and cooked through. Transfer to a board and set aside to rest for 2–3 minutes.

3 Meanwhile, place the couscous in a large heatproof bowl. Add ½ cup boiling water and stir to combine. Cover and set aside for 3 minutes. Fluff and separate grains with a fork.

4 Add the chickpeas, spinach, tomatoes, walnuts, juice and oil, and stir to combine into a salad. Season with freshly ground black pepper. Thickly slice the chicken and serve atop the salad.

HFG tip

Serve this lovely low-calorie salad as a warm dinner, or use leftovers (if there are any!) for a cold lunch next day.

Nutrition Info (per serve)

Calories 393 cal

Kilojoules 1643 kJ

Protein 33.8 g

Total fat 13.6 g

Saturated fat 1.6 g

Carbohydrates 27.7 g

Sugar 3.6 g

Dietary fibre 10.4 g

Sodium 82 mg

Calcium 128 mg

Iron 6.2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.