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Chargrilled chicken with cauliflower and chickpea salad
Chargrilled chicken with cauliflower and chickpea salad
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Create a flavorful meal in just 20 minutes.
Ingredients:
  • 500g cauliflower florets, quartered
  • 400g can chickpeas, drained, rinsed
  • 36.40 gm extra virgin olive oil
  • Zest and juice of 1 lemon
  • 1/2 red onion, finely chopped
  • 40.00 ml chopped flat-leaf parsley
  • 850g chicken tenderloins
Instructions:
  • Cook the cauliflower in boiling salted water for 1-2 minutes until tender. Drain thoroughly and set aside.
  • In a bowl, mix together chickpeas, oil, lemon zest, lemon juice, onion, and parsley. Season with salt and pepper, then gently toss to combine.
  • Heat a chargrill pan or frypan over medium-high heat. Lightly spray chicken with oil and season. Cook chicken in 2 batches for 3 minutes on each side until lightly charred and fully cooked. Transfer to a plate, cover with foil, and keep warm.
  • Spritz the chargrill with oil and grill the drained cauliflower for 1 minute on each side until nicely charred. Mix with the salad in a bowl and toss gently. Enjoy with the chicken tenderloins.

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