Spring Chicken Caesar with Asparagus & Crispy Chickpeas
Ready in 30 minutes
• Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, October 20, 2019.
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, October 20, 2019.
Ingredients
CHICKEN & CHICKPEAS
- 140g lean chicken breast
- 1 pack chicken seasoning
- 1/4 can chickpeas, drained & rinsed
SALAD
- 1 egg
- 1/2 lettuce, cut into wedges
- 1 pack Caesar dressing
- 1 Tbsp grated Parmesan cheese
GREENS
- 1 bunch asparagus, ends trimmed
- 1/2 cup frozen peas
Steps
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Preheat oven to 230°C. Bring a pot of salted water to the boil.
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Prep & cook chicken & chickpeas. Pat chicken dry and toss in a bowl with chicken seasoning and chickpeas. Transfer to a lined oven tray, drizzle with 1/2 tsp oil and roast in oven for 14-18 minutes, until cooked through.
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Slice chicken. Rest chicken for 2-3 minutes before slicing thinly. Reserve any resting juices.
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Cook egg. While chicken cooks, place egg in a small pot and cover with water. Bring to the boil, reduce to a simmer and cook for 3 minutes. Drain and cool under cold tap. Peel and cut into half (set half aside, this is leftover).
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Prep salad & cook greens. When chicken has 4 minutes cook time remaining, cook asparagus and peas in pot of boiling water for 2-3 minutes, until tender. Drain, return to pot and season.
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Serve lettuce wedges, greens, chicken and chickpeas drizzled with Caesar dressing and resting juices. Top with Parmesan and egg.
Nutritional Information
Energy |
1865 kj 446 kcal |
---|---|
Protein | 50.8g |
Carbohydrate | 24.1g |
Fat | 14.7g |