Cod, Mango & Chickpea Salad

Need something light after the festive indulgence?  Try this delicious easy cod salad, which takes about 15 mins max to whip together.

Serves 2 / calories per meal = 284 cals

Macros per serving:

  • FAT – 3g
  • CARBS – 15g
  • PROTEIN – 21g

Ingredients:

  • 250g cod fillet (Athlete, high quality meats)
  • 100g green beans
  • 200g chickpeas
  • 1/2 lime juice
  • ½ red chilli, chopped
  • 70g roasted red pepper jarred, chopped
  • 100g mango, chopped
  • 100g rocket
  • 1 tsp Lucy Bee coconut oil

How to prepare:

  1. Pre heat oven to 160 c/ 180 c electric / gas mark 4, then roast the cod fillets for just 5-7 mins until cooked through but still opaque in the middle.
  2. Meanwhile bring a pan of water to the boil and boil the green beans for 5 mins.
  3. Melt the coconut oil in a none stick pan, add your chilli stirring for 2 minutes before adding the chickpeas. Continue to stir for 3 mins to heat the chickpeas through, season with salt and pepper then remove from the heat.
  4. In a large bowl mix together the rocket, mango, red pepper, chickpeas and green beans, squeeze over the juice of ½ lime then serve with the baked cod on top.

Enjoy.

 

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