Moroccan chicken and chickpeas

This chicken main and simple but delicious chickpea side delivers all your 5-a-day as well as being packed with iron, protein and fibre.

Serves: 4

Time to make: 25 mins

Hands-on time: 5 mins

Ingredients

More weights & measures

1 red onion, finely chopped
1 large eggplantaubergineX, cut into 2cm cubes
400g can no-added-salt diced tomatoes
600g chicken breast fillets, cut into thick strips
2 teaspoons Moroccan spice
400g can no-added-salt chickpeagarbanzoXsgarbanzosX, rinsed, drained
250g pouch microwavable brown rice
2 bunches broccolini, steamed, to serve

Instructions

1 Lightly spray a large saucepan with oil and heat over medium heat. Add onion and cook for 2–3 minutes or until softened. Add eggplant and cook, stirring, for 2–3 minutes or until softened. Add tomatoes and bring to the boil. Reduce heat to low and simmer for 10 minutes.

2 Meanwhile, lightly spray a frying pan with oil. Sprinkle chicken with Moroccan spice. Add to pan and cook, stirring, for 3–4 minutes. Set aside.

3 Add chickpeas to tomato mixture, stirring to heat through.

4 Heat rice according to packet instructions. Divide rice among four serving bowls and top with chickpea mixture, chicken and broccolini. Serve immediately.

HFG tip

Instead of broccolini, you can serve this dish with broccoli florets, sliced green beans or any other green vegetable.

Nutrition Info (per serve)

Calories 487cal

Kilojoules 2036kJ

Protein 48.3g

Total fat 10.2g

–Saturated fat 2.8g

Carbohydrates 42.6g

–Sugars 11.8g

Dietary fibre 14.6g

Sodium 400mg

Calcium 170mg

Iron 4.7mg

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.