Chargrilled chicken with cauliflower and chickpea salad

Nov 10, 2016 / by Katie Farrow / In Recipies / Leave a comment

Serves 4
Ingredients

  • 500g cauliflower florets, quartered
  • 400g chickpeas, drained and rinsed
  • 2tbs olive oil
  • grated zest of 1 lemon
  • 1/2 red onion, finely chopped
  • 2 tbsp chopped flat leaf parsley
  • Olive oil spray
  • 850g tenderloins

Directions

  1. Blanch the cauliflower in a saucepan of boiling salted water for 1-2 minutes until just tender. Drain well and set aside.
  2. Combine chickpeas, oil, lemon zest and juice, onion and parsley in a bowl. Season, then toss gently to combine.
  3. Meanwhile, preheat a chargrill pan or frypan over medium-high heat. Lightly spray chicken with oil, then season. In 2 batches, cook the chicken for 3 minutes on each side or until lightly charred and cooked through. Transfer to a plate, cover loosely with foil and keep warm.
  4. Lightly spray the chargrill with oil and cook the drained cauliflower for 1 minute each side until lightly charred. Transfer to the bowl of salad and toss to combine. Serve with the chicken tenderloins.

Your comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.