Chilli chicken with roasted chickpeas and green salad 

Looking for a new summer salad recipe? Look no further, this healthy protein-packed salad makes for the ultimate power meal!


Chilli chicken

  • 180g boneless and skinless chicken fillet, cubed
  • 1 red chilli
  • 1 tsp coconut oil 
  • Pink Himalayan rock salt and black pepper to season

Roasted chickpeas 

  • 1 cup chickpeas, rinsed and drained 
  • 1 tsp cumin powder 
  • ½ tsp turmeric powder 
  • ½ tsp cinnamon powder 
  • 1-2 tsp extra virgin olive oil 
  • Pink Himalayan rock salt and black pepper to season

Green salad 

  • Handful of mixed lettuce leaves 
  • ¼ cup cucumber, sliced 
  • 1 tsp sesame seeds, toasted 
  • Handfull of halved cherry tomatoes
  • 1/2 Avo, sliced
  • ¼ cup feta cheese, crumbled on top 
  • Lemon wedge to squeeze on top 

Roasted chickpeas 

  • Drain and rinse.
  • Spread out on a flat baking tray.
  • Drizzle 1-2 tbs of olive oil, sprinkle spices and roast at 180’C  for 25-35 mins.
  • Add to the salad at the end. 

Chilli Chicken 

  • In a heated pan add coconut oil, chopped chilli, salt and pepper as well as cubed chicken.
  • Cook until the skin is golden brown and chicken is thoroughly cooked. 

Green Salad 

  • Chop lettuce, cucumber and toast sesame seeds under the grill until golden brown. 
  • Serve salad on a plate, top with chilli chicken and roasted chickpeas. Sprinkle with feta cheese and sesame seeds. 

For a tasty vegetarian version, leave out the chicken. 

Author: Logan Leigh Rix

Logan blends her passion and profession by working as a digital and social media marketer and content creator in the fitness, health and wellness industry. She’s also a former Face of Fitness finalist and Fitness Magazine featured athlete.

Leave a Reply

Your email address will not be published. Required fields are marked *