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Spiced Middle Eastern Chicken and Almond Salad


  • 3 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • cracked black pepper to taste
  • 3 chicken breast fillets, trimmed
  • 2 medium oranges
  • ⅓ cup slivered almonds, toasted
  • 4 cups canned chickpeas, rinsed and drained (no added salt if possible)
  • ¼ cup chopped coriander
  • Olive oil spray
  • 4 tablespoons low fat Greek style yoghurt

Mix together the cumin, cinnamon, cardomom and pepper. Spray the chicken on both sides with olive oil spray then rub the spice mix over the chicken, coating well on both sides. Set aside for 15 minutes.

Heat a large non stick frying pan over medium heat and pan cook the chicken (in batches if necessary) for 4 minutes on each side or until cooked through. Remove and rest.

While the chicken is resting, peel the oranges and cut into segments, reserving any juices.
To serve, toss the sliced chicken with the orange segments and juice, almonds, chickpeas and coriander. Serve with the Greek yoghurt.


Serves 6 – 10g nuts per serve


Nutrient content per serve

Energy 1956kJ (466kcal), Protein 49g, Total fat 12g, Saturated fat 2g (17% of total fat), Monounsaturated fat 6g, Polyunsaturated fat 4g, Carbohydrates 34g, Fibre11g, Sodium 517mg (not no added salt chickpeas)


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