Chicken with chickpeas and tomatoes

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Serves: 4
Time to make: 15 mins

Dairy free High fibre High iron High protein

Ingredients
Nutrition info.

Full ingredients list:

olive oil spray
4 chicken breast fillets, halved into 8 thin fillets
2 x 400g cans chickpeas or cannellini beans, rinsed, drained
250g cherry tomatoes, halved
grated zest of 1 lemon
2 tablespoons lemon juice
1 cup flat-leaf parsley leaves, roughly chopped
4 lemon wedges, to serve

Nutritional information (per serve)

Kilojoules:

2,340kJ

Calories:

559cal

Protein:

71g

Total fat:

19g

Saturated fat:

Carbohydrates:

20g

Sugars:

Dietary fibre:

Sodium:

530mg

Calcium:

130mg

Iron:

6mg

Instructions

Instructions and steps:

Step 1 Preheat a chargrill pan over medium-high heat. When hot, spray with oil. Season chicken with pepper, then cook in batches for 1-2 minutes each side until cooked through. Transfer to a plate and cover to keep warm.

Step 2 Heat chickpeas and 2 tablespoons of water in a frying pan over medium heat for 3 minutes. Add tomatoes, lemon zest and juice. Cook for 2 minutes or until tomatoes are just soft. Remove from heat and stir in half the parsley.

Step 3 Spoon bean mixture onto plates. Top with 2 pieces of chicken. Sprinkle with remaining parsley. Serve with a lemon wedge.