A healthy salad of chicken, spinach and chickpeas dressed in a tasty chermoula sauce made with herbs and spices.
4 chicken breasts with skin removed
1 400g tin chickpeas, drained
½ red chilli, deseeded and chopped
½ red onion sliced
2 tbsp low fat natural yoghurt
2 handfuls baby spinach
3 tbsp coriander, chopped
2 tbsp flat leaf parsley, chopped
½ red onion, roughly chopped
2 cloves garlic
1 tsp smoked paprika
½ tsp cumin
½ tsp coriander
Juice ½ lemon
1 tbsp olive oil
1. Blitz all of the chermoula ingredients together in a mini blender or food processer until a paste consistency is achieved, then leave to stand whilst you prepare the rest of the dish.
2. If you have time, marinate the chicken breasts for an hour in half of the chermoula sauce. In a hot preheated oven-proof frying pan cook the breasts presentation side down in a dash of olive oil for 2-3 mins until coloured, turn over then place in an oven set at 200c / 180c fan / gas mark 6 for around 12-14 mins or until breasts are cooked through.
3. Warm the chickpeas through in a pan then transfer to a large bowl before adding the chilli, red onion and yoghurt then stir through the remaining chermoula sauce and season with salt and pepper.
4. Serve the chickpeas on a bed of baby spinach and top with the chicken.
Grams of fat per serving: 7.2
All Miami Beach Diet recipes have been assessed by the Institute for Optimum Nutrition.