Spanish chicken with chickpea salad
- 1 teaspoon ground smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon dried thyme
- ½ teaspoon ground coriandercilantroX
- 1 lemon, zest and
- 2 tablespoons juice
- 4 x 150g chicken breast fillets
- oil spray
- 1 large red capsicum
- 1 red onion, thinly sliced
- 2 x 400g cans chickpeagarbanzoXsgarbanzosX, drained, rinsed
- 2 cups baby rocketarugulaX
- 1 lemon, cut in wedges
1 Preheat oven to 200°C. In a shallow non-metallic bowl combine paprika, cumin, thyme, coriander, lemon zest and lemon juice. Spray chicken with oil and add to bowl, turning to coat well with spice mixture. Transfer to a baking tray and bake for 45 minutes or until golden and cooked through (cover loosely with tinfoil during cooking if chicken colours too much).
2 Meanwhile, preheat grill or barbecue to high. Place capsicum on a tinfoil-lined baking tray and grill for 15-20 minutes, turning, until charred (or barbecue for 15 minutes until charred and soft). Stand for 10 minutes or until cool enough to handle. Remove and discard skin. Thinly slice capsicum into strips.
3 When chicken is almost ready, spray a large frying pan with oil and place over a medium heat.Add onion and cook for 3 minutes or until softened. Add chickpeas and capsicum. Toss until well combined then transfer to a bowl. Add rocket and toss to combine.
Nutrition Info (per serve)
Total fat 8g
–Saturated fat 2g
Dietary fibre 6g
Serve chicken with salad and lemon wedges if preferred.
Make it gluten free: Check spices and dried herbs are gluten free.
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