Spanish chicken with chickpea salad
Time to make: 1 hr 20 mins
( Hands-on time: 35 mins )
Total cost: $ 23.56 / $ 5.89 per serve
(at time of publication)
- 1 teaspoon ground smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground coriander
- 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 chickpeas, drained, rinsed
- 2 cups baby rocket
- 1 lemon, cut in wedges
Total fat 8g
Saturated fat 2g
Dietary fibre 6g
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.
Serve chicken with salad and lemon wedges if preferred.
Make it gluten free: Check spices and dried herbs are gluten free.
Hanu de Jong
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