'You are Hamma' chicken on a red and white salad

For 4 servings
  • 2 Can (s) (425 ml) chickpeas
  • 1 onion
  • 500 g cooked beetroot (vacuum-packed)
  • 1 bunch flat leaf parsley
  • 6 EL white wine vinegar
  • salt
  • pepper
  • 1 TL ground cumin
  • 7 EL Olive oil
  • 1 EL Sesame
  • 4 Chicken fillets (approx. 150 g)
  • 150 g Ricotta (Italian cream cheese)
40 minutes
very easy
Pour the chickpeas into a colander, rinse with cold water and let them drain. Peel onion and chop finely. Drain the beetroot and dice finely. (Important: It is best to wear disposable gloves. Color the beetroot!) Wash the parsley, shake dry, pluck the leaves off and roughly chop.
Mix together the vinegar, salt, pepper and cumin. Fold in 5 tablespoons of oil and mix with the chickpeas, onion, beetroot and parsley.
Sesame in a big oneRoast the coated pan until golden brown without fat. Remove. Wash the chicken fillets, pat dry. Heat 2 tablespoons of oil in the pan. Fry the meat in it for about 5 minutes on each side.
Season with salt and pepper.
Divide the ricotta into flakes with a teaspoon and spread over the chickpea and beetroot salad together with the sesame seeds. Serve the salad with the chicken fillets.
1 portion approx:
  • 560 kcal
  • 45 g protein
  • 27 g fat
  • 31 g carbohydrates


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