Chicken marbella with chickpeas and prunes
Nutrition Info.(per serve)
6 (total 900g) skinless chicken breasts, each cut into thirds
2 tablespoons pitted kalamata olives
1/2 cup white wine
2 tablespoons red wine vinegar
1 tablespoon honey
2 x 420g cans chickpeas, drained
1 1/2 cup frozen peas
6 cups sliced silver beet
4 cups cooked brown rice, to serve
Total fat 10g
Saturated fat 2g
Dietary fibre 12g
- Spray a pan with oil and set over a medium heat. Add chicken and cook, stirring for 2 minutes.
- Add prunes, olives, wine, vinegar, honey, chickpeas, 4 tablespoons water and 1 teaspoon salt. Cook for 10 minutes, stirring occasionally.
- Add peas and silver beet, cook for 5 minutes until silver beet is wilted.
- Serve marbella on top of rice, garnished with parsley.
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