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Lemon and herb chicken with chickpeas

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Using many different and colourful vegetables adds interest and extra nutrition.
Serves
2
Prep
15 minutes
Cook
15 minutes
Each 214g serving contains (excludes serving suggestion)
KCal
354
Carbs
21.10g
Fibre
3.60g
Protein
37.60g
Fat
12.10g
Saturates
3.40g
Sugars
1.70g
Salt
1.20g
Portion Fruit & Veg
0
Ingredients
Ingredients
2 boneless, skinless chicken breasts, approx 125g each
grated rind and juice 1 lemon
1 clove garlic, crushed
1 tsp olive oil
1 tsp black mustard seeds
1 tsp cumin seeds
4 spring onions, chopped
400g chickpeas, drained and rinsed
3 tbsps mixed fresh herbs, chopped
pinch turmeric
2 tbsps light crème fraiche
freshly ground black pepper
Method
  1. Place the chicken in a non-metallic dish, add the lemon rind and juice and the garlic, combine and set aside for 30 minutes.
  2. Heat the oil in a non-stick frying pan, add the mustard seeds and cumin seeds and fry for 1 minute until fragrant.
  3. Add the chicken to the pan and fry for 2 minutes on each side. Then add the marinade to the pan along with 200ml boiling water, cover and simmer for 7–8 minutes, turning occasionally until cooked through.
  4. Add the remaining ingredients, cook for a further 2 minutes, season well and serve.
Chefs tips
  • If you need to thicken the sauce slightly, mash a few of the chickpeas with a fork and stir them in.
  • Freezing instructions: Suitable for freezing once cooked. Then defrost in the fridge or microwave and reheat until piping hot throughout.
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