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Lemon chicken with a crispy chickpea & kale salad
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1½ tbsp olive oil
2 cloves garlic, crushed
½ tsp sweet smoked paprika
380g pack 2 chicken breast fillets
400g can chickpeas, drained and rinsed
1 tsp ground cumin
½ tsp ground coriander
150g pack Pentland Brig kale, stalks removed
1 lemon, halved
2 tbsp reduced fat houmous, optional
1. Preheat the oven to 160°C, gas mark 2. Mix ½ tbsp oil, the garlic and paprika and a pinch of salt and use to coat the chicken. Meanwhile, heat a large frying pan over a medium heat. Add the chickpeas and shake the pan occasionally for 2 minutes until the moisture evaporates, then add ½ tbsp oil, the cumin and coriander, and fry for 5 minutes until golden.
2. Tear the kale into bitesized pieces and toss with ½ tbsp oil, scrunching a little to coat it. Spread out on a large roasting tray and add the chickpeas and lemon halves.
3. In the same pan, sear the chicken for 8-10 minutes, turning occasionally, then add to the roasting tray. Roast for 10 minutes, then remove the lemon and chicken (ensuring it is cooked through, juices run clear and there is no pink meat) and rest for 5 minutes. Stir the chickpeas and kale and roast for a final 5 minutes. Slice the chicken and arrange on plates with the houmous, kale and chickpeas. Squeeze over the lemon halves and serve immediately.
Cook’s tip Dry frying the chickpeas before adding the oil and spices to the pan helps to give them a nice crispy texture.
Typical values per serving:
2 of your 5 a day/gluten free/source of fibre