This is an easy and healthy go-to dinner from Sally O’Neil of The Fit Foodie under the proviso that the ingredients are prepped ahead of time and kept in the fridge ready to go when the mood or need strikes you. But that’s pretty simple and whipping them together for this chicken and chickpea salad recipe is a snap. The recipe, among other things, is high protein, low carb, nourishing and simple. Enjoy.
By The Numbers
Prep Time: 15 Minutes
Servings: One
Nutrition Notes: Dairy Free, Gluten Free, Sugar-Free, Low Carb, High Protein
Ingredients
- One milk-poached chicken breast (see recipe for milk-poached chicken breast)
- One cup of rocket
- Half cup roasted pumpkin
- Two tbsp coconut yogurt
- One tsp lemon juice
- Half tsp sea salt
- Two tbs roasted chickpeas (see recipe for roasted chickpeas)
Instructions
The easy steps:
- Mix together the coconut yogurt, lemon juice and salt.
- Assemble chicken, pumpkin and rocket, then drizzle over the dressing.
- Top with roasted chickpeas, season to your liking.
Notes:
While this recipe is designed for one serving, it is easy to expand it for a family and guests by multiplying the ingredients to match the desired number of servings.
About Sally O’Neil
Sally O’Neil is a self-confessed fitness and health food lover. Born in Britain, she moved to Australia over a decade ago to enjoy the sunshine and warm climate. In the process, she has become focused on finding and developing healthy and delicious foods. Today, she is dedicated to concocting high-protein foods packed with good fats and wholesome nutrients, all of which help her and her followers to maintain lean muscle and sustain high energy levels. Processed foods that are high in salt, sugar and trans-fats are out. She is committed to sharing recipes that inspire clean-eating journeys.
To learn more about Sally O’Neil, her approach to food and her amazing range of recipes, please visit The Fit Foodie.
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