'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
1.
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.
2.
Mix together the vinegar, salt, pepper and cumin. Fold in 5 tablespoons of oil and mix with the chickpeas, onion, beetroot and parsley.
3.
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.
4.
Season with salt and pepper.
5.
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

0 Comments

Leave A Comment