Cumin Chicken & Kumara Salad

Difficulty: Easy

Serves: 4


  • 2 tsp ground cumin
  • ½ tsp dried chilli flakes
  • 2 chicken (170g) breast fillets, halved lengthways
  • 1 tbsp olive oil
  • 400g kumara, cut into wedges
  • 2 tbsp lemon juice
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 400g can chickpeas, rinsed, drained
  • ¼ cup fresh coriander leaves
  • 1 tbsp lemon zest
  • 1 cup spinach


  1. Combine cumin and chilli in a bowl. Sprinkle half over chicken with 1 teaspoon oil.

  2. Place kumara in a microwave-safe bowl. Cover. Cook on high for 6 minutes or until just tender. Pat dry. Drizzle over 1 teaspoon oil. Season.

  3. Heat the oven on medium-high. Cook the kumara, turning, for 10 minutes or until tender. Cook chicken, turning, until cooked. Drizzle over 1 tablespoon lemon juice. Keep warm.

  4. Meanwhile, heat remaining oil in a frying pan over medium heat. Stir in onion, garlic, and the remaining spice mix for 4 minutes or until soft. Stir in chickpeas for 3 minutes or until warm. Stir in coriander, lemon zest and remaining lemon juice. Season.

  5. Cut the kumara and chicken into pieces. Serve with the warm chickpea salsa.

Cumin Chicken & Kumara Salad

Nutritional Information

Per Serving:

Calories: 641

Protein: 47.8g

Carbohydrates: 85.5g

Fats: 18g

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