Final shot will be replaced with photographed plate.
Low-Oil Chicken Chana Chaat
The traditional chana chaat is delicious but loaded with fried potatoes and oily papris. This version keeps the soul — chickpeas, lemon, mint, and spice — but adds grilled chicken and skips the fryer. Perfect lunch for weight loss, PCOS, or post-workout recovery.
Prep
10m
Cook
12m
Serves
2
Level
easy
Why it works
30g of protein per serving locks in satiety for 5+ hours. Chickpeas deliver soluble fibre that flattens post-meal blood sugar. Lemon juice slows gastric emptying — a quiet trick that reduces glycemic load.
Ingredients
- Boneless chicken breast200g
- Boiled chickpeas (chana)1 cup
- Tomato, diced1 medium
- Onion, finely chopped1/2 small
- Cucumber, diced1/2
- Mint leaves10–12
- Coriander2 tbsp
- Lemon juice2 tbsp
- Chaat masala1 tsp
- Black pepper1/4 tsp
- Olive oil (for chicken)1 tsp
- Saltto taste
Method
- 1
Slice chicken into thin strips. Toss with salt, black pepper, and 1/2 tsp olive oil.
- 2
Heat a grill pan on medium-high. Cook chicken 4–5 minutes each side until just done. Slice further once rested.
- 3
In a large bowl, combine chickpeas, tomato, onion, cucumber, mint, coriander.
- 4
Squeeze in lemon juice and sprinkle chaat masala. Toss.
- 5
Top with grilled chicken. Serve immediately.
Nutrition per serving
Calories
320
Protein
30g
Carbs
28g
Fat
8g
Fiber
8g
Chef notes
- →Skip the imli (tamarind) chutney — it’s loaded with sugar.
- →Use a tablespoon of unsweetened yogurt as dressing if you want creaminess.
- →For diabetics: replace half the chickpeas with rajma (kidney beans) for even slower carbs.
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