Chicken and chickpea rice salad
Serves: 4
Time to make: 10 mins
Total cost: $15.20 / $3.80 per serve
(at time of publication)
Ingredients
- 400g wholegrain 90-second rice
- 400g can chickpeas, drained, rinsed
- 300g cooked lean chicken, sliced or diced
- 10 cherry tomatoes
- 4 cups baby spinach
- 4 tablespoons pesto
- 1 tablespoon olive oil
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Instructions
1 Cook rice following packet directions. Place in a large bowl. Add chickpeas and chicken.
2 Halve tomatoes and add to rice. Place spinach in a separate bowl. Add boiling water to wilt leaves. Drain. Stir into rice.
3 Mix pesto and olive oil together. Stir into rice. Serve.
Variations
Make it gluten free: Use gluten-free pesto.
Nutrition Info (per serve)
-
Calories 509cal
-
Kilojoules 2130kJ
-
Protein 34g
-
Total fat 18g
-
–Saturated fat 3g
-
Carbohydrates 50g
-
–Sugars 4g
-
Dietary fibre 9g
-
Sodium 310mg
-
Calcium 80mg
-
Iron 4mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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