Ingredients (serves 4)
1 tbsp extra-virgin olive oil
4 x chicken thigh fillets, skin removed, chopped into pieces
2-3 tsp dried mixed herbs
80g feta or goats cheese, cubed
2 cups of chick peas, drained and rinsed
1 avocado, cubed
4 cups of green leafy salad
1 cucumber, sliced
1 red capsicum, sliced
juice of 1 lemon
Heat the olive oil in a non-stick fry pan over mediumhigh heat. Add the chicken pieces and dried mixed
herbs and cooked until chicken is golden and cooked through. Remove from the heat and set aside.
Meanwhile, evenly distribute the salad leaves, cucumber, red capsicum, avocado, feta and chick
peas over four plates.
Top each plate with a serve of herbed chicken and drizzle with lemon juice. Serve and enjoy!
Energy: 2183kJ (519cal)
Carbohydrate: 16g (3g sugar)
Fat: 31g (9g saturated)