Cooking Time
15 minutes
Ingredients (serves 4)
- olive oil cooking spray
- 700g chicken breast fillets, trimmed
- 1 1/2 tablespoons ground cumin
- 400g can chickpeas, rinsed, drained
- 1 medium avocado, halved, thinly sliced
- 80g baby rocket leaves
- 1 small red onion, halved, thinly sliced
- 12 basil leaves, shredded
- 2 tablespoons lime juice
- 1 garlic clove, crushed
Method
- Preheat a barbecue plate or chargrill on medium-high heat. Place chicken in a glass dish. Spray both sides with oil. Sprinkle with cumin and turn to coat. Season with salt. Cook for 4 to 5 minutes each side or until browned and cooked through. Remove to a plate. Cover with foil and set aside for 5 minutes to rest. Slice across the grain into 1cm-thick pieces.
- Place chickpeas, avocado, rocket, onion, basil and chicken in a bowl. Season with pepper.
- Combine lime juice and garlic in a jug. Pour over salad. Toss to combine. Divide salad between plates. Serve
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