Peri Peri Chicken & Bean Salad

Name: Peri Peri Chicken & Bean Salad
Yield: 2 servings
Cuisine: American
Ingredients: 400 grams Chicken Breast; 200 grams Chick Peas; 100 grams fresh Baby Beetroot; 100 grams Cherry Tomatoes; 1/2 small Red Onion; 1 tbsp Chopped Parsley; 2 tsp Peri Peri Seasoning

woofoinkmoo @cook_3967971

Peri Peri Chicken & Bean Salad

woofoinkmoo @cook_3967971

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Ingredients

2 servings

400 gramsChicken Breast
200 gramsChick Peas
100 gramsfresh Baby Beetroot
100 gramsCherry Tomatoes
1/2 smallRed Onion
1 tbspChopped Parsley
2 tspPeri Peri Seasoning

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Steps

1

Heat oven at 160 -180 degrees celsius. Wrap baby beetroots in foil and place on tray in ove. Cook for approximately 40 minutes. Half way through cooking the baby beetroot, place cherry tomatoes in oven and roast for 20 minutes.
2

Sprinkle chicken breast with peri-peri seasoning, then place chicken breast on a non stick fry pan and cook on medium - high until chicken breast turns golden brown
3

While chicken is cooking, drain and rinse chick peas under cold water, then pour chick peas into bowl
4

Chop parsley and red onion and then mix with chick peas. Place chick pea salad on the side of a plate
5

Once chicken is cooked, place chicken breast next to chick pea salad on plate
6

Remove baby beetroot and tomatoes from oven. Place baby beetroots on side of plate and place roast cherry tomatoes on top of chick pea salad