Ingredients for Lemon Spiced Chicken With Chickpeas
- Sunflower Oil
- 1 medium onion, chopped
- Boneless Skinless Chicken Breasts
- Cinnamon Stick
- Ground Cilantro
- Ground Cumin
- Lemon, Juice And Zest Of
- 1 (15-ounce) can chickpeas, drained and rinsed
- Chicken Stock
- 5 ounces fresh spinach
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How to Make Lemon Spiced Chicken With Chickpeas
- Heat 1 tablespoon of olive oil in a large frying pan over medium heat.
- Add 1 medium onion, chopped, and cook gently for 5 minutes until softened.
- Increase heat to medium-high. Add 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces. Fry for 3-4 minutes until golden brown on all sides.
- Stir in 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon turmeric, 1/4 teaspoon cayenne pepper (optional), and the zest of 1 lemon. Fry for 1 minute, stirring constantly.
- Add 1 (15-ounce) can chickpeas, drained and rinsed, and 1 cup chicken broth. Bring to a simmer.
- Cover and cook for 5 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- Season generously with salt and pepper to taste.
- Add 5 ounces fresh spinach and cook for 2 minutes, or until wilted. Stir to combine.
- Squeeze the juice of 1/2 lemon over the chicken just before serving.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
10g
Fat
5g
Carbs
10g
