Chicken marbella with chickpeas and prunes

Ingredients

Serves (1) Serves (2) Serves (4) Serves (6) — default Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• spray oil
  
• 6 (total 900g) skinless chicken breasts, each cut into thirds
  
• 6 prunes
  
• 2 tablespoons pitted kalamata olives
  
• ½ cup white wine
  
• 2 tablespoons red wine vinegar
  
• 1 tablespoon honey
  
• 2 x 420g cans chickpeagarbanzoXsgarbanzosX, drained
  
• 1 ½ cup frozen peas
  
• 6 cups sliced silver beet
  
• 4 cups cooked brown rice, to serve

Log in or sign up to save this recipe to your shopping list.

Always check food labels for allergens or trace warnings before buying your ingredients.

Instructions

Stay Awake

(Stops screen from sleeping)

1. Spray a pan with oil and set over a medium heat. Add chicken and cook, stirring for 2 minutes.
2. Add prunes, olives, wine, vinegar, honey, chickpeas, 4 tablespoons water and 1 teaspoon salt. Cook for 10 minutes, stirring occasionally.
3. Add peas and silver beet, cook for 5 minutes until silver beet is wilted.
4. Serve marbella on top of rice, garnished with parsley.

Nutrition info (per serve)

Calories 574 cal

Kilojoules 2400 kJ

Total fat 10 g

Saturated fat 2 g

Member only

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

Find this recipe interesting?

Save to favs/meal planning

Log in now in to enjoy this feature

See favs

First published: Sep 2017

Have you made this?
Tell us how it went!

Tag us on Instagram at @healthyfoodguidemag

Leave a comment Click here to cancel reply.

You must be logged in to post a comment.

Achieve your goals

Unlock your ultimate healthy eating toolkit

Get instant access to everything you need to plan, shop and eat well in one place.

SUBSCRIBE