4 Servings 1 min Cook
1 Tbsp Olive Oil
2 Breast, bone and skin removed Chicken Breast
15 Oz Chickpeas
1 Cup slices Cucumber
4 Small Onions
1 Cup Spearmint
1 Tub Plain Ayrshire Yoghurt
2 Cloves, minced Garlic
1 Tsp Salt
2 Cup Spinach
1 Cup, crumbled Feta Cheese
1 Fruit without seeds Lemons
Heat oil in a pan over medium-high heat.
Add chicken and cook 5-10 minutes per side, or until chicken is cooked through, no longer pink, and the juices run clear.
Remove from heat, let rest 5 minutes, and then cut into bite sized pieces.
Drain chickpeas and chop zucchini and onion.
Toss all ingredients together in a bowl and squeeze with the juice of 1 lemon.
Enjoy!