Lemon and herb chicken with chickpeas
prep: 15 minutes
cook: 15 minutes
serving: 2
Nutrition Facts
each serving
KCal
390
Carbs
22.1g
fiber
8.6g
Protein
40.8g
Fat
13.5g
Saturates
5.1g
Sugars
3.1g
Salt
0.22g
Fruit/Veg Portion
1
Ingredients
all 12 types- 2 boneless, skinless chicken breasts, approx 125g each
- grated rind and juice 1 lemon
- 1 clove garlic, crushed
- 1 tsp olive oil
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 4 spring onions, chopped
- 400g chickpeas, drained and rinsed
- 3 tbsps mixed fresh herbs, chopped
- pinch turmeric
- 2 tbsps half-fat crème fraiche
- freshly ground black pepper
Directions
4 steps in totalStep 1
Place the chicken in a non-metallic dish, add the lemon rind and juice and the garlic, combine and set aside for 30 minutes.
Step 2
Heat the oil in a non-stick frying pan, add the mustard seeds and cumin seeds and fry for 1 minute until fragrant.
Step 3
Add the chicken to the pan and fry for 2 minutes on each side. Then add the marinade to the pan along with 200ml boiling water, cover and simmer for 7–8 minutes, turning occasionally until cooked through.
Step 4
Add the remaining ingredients, cook for a further 2 minutes, season well and serve.
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