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Spicy chicken and chickpeas
Serves: 4
Time to make: 20 mins , plus 10 mins marinating
Hands-on time: 10 mins
Ingredients
- Spice mix (pre-made)
- ½ teaspoon garlic salt
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons paprika
- 1 teaspoon cayenne pepper
- ½ teaspoon ground black pepper
- Chicken
- 3 skinless chicken breasts (400g)
- 1 lemon, juice
- 1 tablespoon oil
- Spicy chickpeas
- 400g can chopped tomatoes with garlic and olive oil
- 1 teaspoon Moroccan spice
- 400g can chickpeas, drained, rinsed
- 1 punnet cherry tomatoes, halved
- 2 cups button mushrooms, halved
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Instructions
1 Before going on holiday, make spice mix. Combine all ingredients and store in a sealed container.
2 Cut chicken in bite-sized chunks. Place in a plastic bag with spice mix, lemon juice and oil. Shake to coat evenly with spices. Marinate chicken if you wish by placing bag in the fridge for a few hours.
3 Thread chicken on skewers and barbecue or cook in a pan for 5 minutes until evenly cooked.
4 Place all remaining ingredients in a pan. Cook over a gentle heat until cooked through.
5 Serve chicken with chickpeas and a green salad.
HFG tip
You can make up larger quantities of the spice mix and use it for coatings on corn-on-the-cob and to flavour couscous.
Nutrition Info (per serve)
-
Calories 253cal
-
Kilojoules 1060kJ
-
Protein 29g
-
Total fat 8g
-
–Saturated fat 2g
-
Carbohydrates 20g
-
–Sugars 7g
-
Dietary fibre 5g
-
Sodium 590mg
-
Calcium 80mg
-
Iron 3.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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