Chicken with fruity chickpea topping

Serves: 4

Time to make: 35 mins , plus 20 mins marinating

Hands-on time: 10 mins

Ingredients

More weights & measures

4 x 125g lean chicken breasts

2 lemons, zest and juice

1 tablespoon olive oil

1-2 teaspoons chilli flakes

2 cloves garlic, chopped

Topping

400g can chickpeagarbanzoXsgarbanzosX, drained, puréed

3 tablespoons fresh parsley or fresh coriandercilantroX

¼ cup sultanasgolden raisinsX or dates

2 tablespoons tahini

4 cups mixed salad greens with vinaigrette (2 parts balsamic vinegar : 1 part oil)

Instructions

Stay Awake

1 Butterfly each chicken breast (see tips). Whisk half the lemon juice, all the zest, oil, chilli flakes and garlic together. Pour over chicken and leave to marinate for at least 20 minutes.

2 Meanwhile, mix topping ingredients together with remaining lemon juice in a blender with 1/4 cup water.

3 Preheat oven to 190°C. Remove chicken from marinade then place on a baking tray. Cover each breast with topping. Bake for 20-25 minutes or until golden brown. Serve with salad greens.

Variations

Make it a meal! Serve with Broccoli, lentil and mushroom salad.

HFG tip

Step-by-step butterflying chicken breasts

Step 1 Use a sharp knife to cut down the centre of each chicken breast to a depth of three-quarters of the way through.

Step 2 Open the breast up like a book.

Step 3 Cover with plastic wrap.

Step 4 Use a rolling pin to beat and flatten out the breast to about 1cm thickness.

Nutrition Info (per serve)

Calories 361 cal

Kilojoules 1510 kJ

Protein 36 g

Total fat 14 g

Saturated fat 3 g

Carbohydrates 20 g

Sugar 10 g

Dietary fibre 6 g

Sodium 160 mg

Calcium 100 mg

Iron 3 mg

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.