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Lemon Spiced Chicken with Chickpea
This Lemon-Spiced Chicken with Chickpeas is both flavourful and filling. This one-pot how to make recipe will have you craving more! With a bit of added zing thrown in for good measure, it’ll become your mid-week go to.
4 Serving
20 Minutes
290 Calories
Ingredients
- 4 skinless free-range chicken breasts, cut into chunks
- 1 tbsp sunflower oil
- 1 onion, halved and thinly sliced
- 1 tsp ground coriander
- 1 cinnamon stick, broken in half
- 1 tsp ground cumin
- 1 lemon, zest and juice
- 200ml low sodium chicken stock
- 400g can chickpea, drained
- 250g bag spinach
Method
- Step 1. Heat the oil in a large frying pan, then fry the onion gently for 5 mins.
- Step 2. Turn up the heat and add chicken to stir-fry until golden brown for about 3 minutes.
- Step 3. Add in your spices and lemon zest, fry for 1 min, then add in your chickpeas and chicken stock. Place a lid on top and let it simmer for 5 mins.
- Step 4. Season to taste. Place in your spinach and re-cover. Let them wilt for about 2 mins and then stir through. Squeeze lemon juice just before serving.
