Tuesday 21 June 2016

Lemon Spiced Chicken With Spinach & Chickpeas - 30 Days Wild - Tasty Tuesday

   I went out to the local farm's market this weekend and gathered up some lovely ingredients for dinner. I've been making more of an effort to use local ingredients this month, as at least I know where it's all come from and how the animals are treated, and I feel it's relevant. Well, I've not made any meals worth sharing for a long while - since this time last year, in fact - but on Monday I made something so simple and delicious I had to share it for Tasty Tuesday!

   It's a wonderful summer dish: lemon spiced chicken and spinach. It's 300 calories, healthy, serves 4, takes 15 minutes and provides 2 of your 5 a day! Serve with additional salad or baby potatoes - Seeg requested potato wedgies.

Serves 4; 290 kcals
1 tbsp oil - coconut, sunflower, etc
1 onion
4 organic chicken breasts/500g diced chicken
1 tsp ground cinnamon
1 tsp ground coriander
1 tsp ground cumin
the zest and juice of 1 lemon
250g chickpeas (400g can, drained)
200ml chicken stock
250g spinach


1. Cut the chicken breasts into bite-sized pieces; wash hands, surface and utensils.

2. Chop the onion.

3. Heat the oil in a large pan and gently fry the onion on medium heat for 5 minutes.

4. Turn the heat to medium-high and add the chicken. Fry for 5 minutes or until golden.

5. Add the spices and lemon zest, stirring to coat, and fry for another minute before adding the drained chickpeas and chicken stock.

6. Stir for a minute, then put the lid on and turn heat down to low-medium and simmer for 5 minutes.

7. Add salt and pepper to taste, then add the spinach and replace the lid. Allow the leaves to wilt for 2-3 minutes, then stir.

8. Squeeze the lemon juice and serve. Fill out with baby potatoes or additional veg like broccoli.


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