Chickpea and Tomato Salad with Grilled Chicken
High in protein and fiber, this dish has warm, rustic flavors that everyone will enjoy.
Servings: 8 people
Calories: 402kcal
Ingredients
- 1 cup barley uncooked
- 12 ounces chicken fillet
- 2 tablespoons extra virgin olive oil
- 1 cup cherry tomatoes halved
- 2 cups chickpeas pre-cooked
- sage fresh, bunch
- 3 tablespoons balsamic vinegar
- salt and pepper
Instructions
- Over high heat, in a pot of salted water, put the barley and bring to a boil. When it boils, cover and simmer on low heat for 1/2 hour or until tender. Drain, rinse, and set aside.
- Over medium-high heat, in a hot griddle, grill the chicken for 2 minutes each side if thin or more if the cut is thicker. When they are cooked, chop then set aside.
- Over medium heat, in a saucepan with extra virgin olive oil, sautè the tomatoes for 1 minute.
- Add the chickpeas, barley, and sage. Toss for 5 minutes.
- Add the chicken.
- Season with balsamic vinegar, salt, and pepper. Toss for 1 minute.
- Serve warm.
Nutrition
Serving: 0.75cup | Calories: 402kcal | Carbohydrates: 51g | Protein: 21g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 32mg | Sodium: 342mg | Fiber: 10g | Sugar: 7g |
SmartPoints (Freestyle): 14
SmartPoints (Freestyle): 14