• Roughly chop cucumber and tomato. 
• Finely chop garlic.
• Zest lemon to get a pinch, then slice into wedges.
• Drain and rinse chickpeas.
• Place your hand flat on top of chicken breast and slice through horizontally to 
make two thin steaks.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken steaks until cooked through, 3-6 minutes each side (cook in 
batches if your pan is getting crowded).
• In the last minute of cook time, sprinkle over lemon pepper seasoning, turning 
chicken to coat. Transfer to a plate and cover to keep warm.
TIP: The chicken is cooked when it is no longer pink inside. 

• When the chicken is cooked, wipe out frying pan and return to medium-high heat 
with a good drizzle of olive oil. Cook chickpeas until warmed through,
2-3 minutes. Add lemon zest, garlic and a pinch of chilli flakes (if using) and 
cook until fragrant, 1 minute.

• In a large bowl, combine spinach & rocket mix, cucumber, tomato and chickpeas 
with a generous squeeze of lemon juice and a good drizzle of olive oil. Season 
to taste.
• Slice chicken.
• Divide chilli chickpea salad between bowls. Top with zingy chicken and crumble 
over fetta cubes. 
• Tear over parsley and serve with any remaining lemon wedges. Enjoy!