Name: Lemon and herb chicken with chickpeas
Prep time: 15 minutes
Cook time: 15 minutes
Yield: 2
Ingredients: 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

Using many different and colourful vegetables adds interest and extra nutrition.

Serves

Prep

15 minutes

Cook

15 minutes

Nutritional Information:

Each 326g serving contains (excludes serving suggestion)

KCal: 390
Carbs: 22.1g
Fibre: 8.6g
Protein: 40.8g
Fat: 13.5g
(Medium)
Saturates: 5.1g
(Medium)
Sugars: 3.1g
(Low)
Salt: 0.22g
(Low)
Fruit/Veg Portion: 1

What makes a healthy, balanced diet?

Ingredients

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

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Method

Step 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.

Recipe tips

If you need to thicken the sauce slightly, mash a few of the chickpeas with a fork and stir them in.
Freezing instructions: Suitable for freezing once cooked. Then defrost in the fridge or microwave and reheat until piping hot throughout.