Lemon Herb Chicken with Orange & Almond Salad

Lemon Herb Chicken with Orange & Almond Salad

Ready in 20 minutes Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, April 21, 2019.



  • 1 pack cauli pearls
  • 2 cans chickpeas, drained and rinsed
  • 1 pack spiced seed mix
  • 1 pack sliced almonds
  • 2 oranges, peeled and diced
  • 2 packs cherry tomatoes
  • 1 pack rocket


  • 1 pack lemon herb chicken steaks

To Serve

  • Chimi yoghurt

From the Pantry

  • oil
  • salt + pepper
  • vinegar


  1. Before you start, preheat your oven to fan bake 220°C (for cauli)
  2. Bake cauli Toss cauli pearls and chickpeas with spiced seed mix, almonds and a drizzle of oil on a lined oven tray. Bake for 12-15 minutes, until starting to colour.
  3. Meanwhile, cook chicken Heat a drizzle of oil in a large non-stick fry-pan on medium heat. Remove chicken from marinade, pat dry and season. Cook for 3-5 minutes each side, until just cooked through. Remove from pan and cover to rest. Slice.
  4. Prep oranges Place oranges in a large bowl, along with cherry tomatoes and rocket. Add cauli and chickpeas to bowl and toss with a drizzle of vinegar. Season.
  5. Serve veggies topped with chicken and drizzle over chimi yoghurt.

Nutritional Information

Energy 2452 kj
586 kcal
Protein 50.2g
Carbohydrate 46.1g
Fat 20.0g