Lemon-spiced chicken with chickpeas
20 min
Ingredients
- 1 tbsp sunflower oil
- 1 onion halved and thinly sliced
- 4 skinless chicken breasts cut into chunks
- 1 cinnamon stick broken in half
- 1 tsp ground coriander
- 1 tsp ground cumin
- zest and juice 1 lemon
- 400g can chickpea drained
- 200ml chicken stock
- 250g bag spinach
Instructions
3 steps
- 1
Heat the oil in a large frying pan, then fry the onion gently for 5 mins. Turn up the heat and add the chicken, frying for about 3 mins until golden.
5 min - 2
Stir in the spices and lemon zest, fry for 1 more min, then tip in the chickpeas and stock. Put the lid on and simmer for 5 mins.
1 min - 3
Season to taste, then tip in spinach and re-cover. Leave to wilt for 2 mins, then stir through. Squeeze over the lemon juice just before serving.
2 min
Progress
0 / 3 steps
Nutrition
Per serving (based on 4 servings)
Calories
290cal
Protein
42.0g
Carbs
14.0g
Fat
7.0g
Fiber
4.0g
Sugar
3.0g
Sodium
1mg
