Chicken Breast Fillets with Chorizo and Warmed Chickpea Salad
This dish starts with the basic recipe for Chicken Breasts with Chorizo and adds garbanzo beans and mint leaves to create a warm, minted salad.
Prep Time: 10 minutes
Cook Time: 22 minutes
Yield: Makes 2 to 3 breasts, 3 cups salad
Ingredients
CHICKEN
1 teaspoon
ground cumin
1/2 teaspoon
salt
1/2 teaspoon
pepper
2 to 3
(14 ounces)
Just BARE® Hand-Trimmed Boneless Skinless Chicken Breasts
1
onion, thinly sliced
1 tablespoon
olive oil
5 ounces
(about 1 cup)
smoked or dried chorizo, 1/4 inch sliced
1 cup
chopped fresh flat leaf parsley
SALAD
1 can
(15 ounces)
garbanzo beans, rinsed and drained
Zest and juice of 1 lemon
1/4 cup
snipped fresh chives
2 tablespoons
chopped fresh mint leaves
Directions
- Sprinkle cumin, salt and pepper over chicken breasts.
- In a large skillet, sauté chicken breasts and onion slices in olive oil over medium high heat for 8 minutes. Turn chicken; add chorizo to onions. Continue sautéing for 6 to 8 minutes or until browned and there is no hint of pink in the meat. Stir in parsley.
- Remove chicken breasts from pan. Stir salad ingredients into chorizo and onion mixture; cook over medium high heat for 4 to 5 minutes until warm.
- Serve garbanzo beans over chicken breasts.
Nutritional Information
Serving Size: 1/2 chicken fillet with 3/4 cup salad • PER SERVING • Calories 440 • % Calories from Fat 41 % • Total Fat 20 g • Saturated Fat 6 g • Cholesterol 95 mg • Sodium 790 mg • Total Carbohydrate 26 g • Dietary Fiber 7 g • Protein 40 g • Sugars 6 g • % DAILY VALUE • Vitamin A 31 % • Vitamin C 26 % • Calcium 8 % • Iron 28 % • DIETARY EXCHANGES • Starch/Bread 1 • Lean Meat 5 • Fat 3 • Vegetable 1Substitutions/Variations
Any variety of smoked or dried sausage, canned or dried beans.
Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking. If substituting fresh whole boneless skinless chicken breasts, cut the whole breast in half before preparing.