• Chicken Breasts With Curry Spiced Chickpeas And Spinach
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Chicken Breasts With Curry Spiced Chickpeas And Spinach

Chicken Breasts With Curry Spiced Chickpeas And Spinach

  1. 1 tbsp Unsalted Butter - PANTRY ITEM
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 0 Each Lime
  4. 150 g Free Range Chicken Breast
  5. 1 tsp Curry Powder
  6. 5 g Coriander
  7. 0 tbsp Cooking Oil - PANTRY ITEM
  8. 200 g Chickpeas
  9. 30 g Baby Spinach
  10. 1 tbsp All-Purpose Flour
  1. 1 tbsp Unsalted Butter - PANTRY ITEM
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 1 Each Lime
  4. 300 g Free Range Chicken Breast
  5. 2 tsp Curry Powder
  6. 10 g Coriander
  7. 0 tbsp Cooking Oil - PANTRY ITEM
  8. 400 g Chickpeas
  9. 60 g Baby Spinach
  10. 2 tbsp All-Purpose Flour
  1. 2 tbsp Unsalted Butter - PANTRY ITEM
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 1 Each Lime
  4. 450 g Free Range Chicken Breast
  5. 3 tsp Curry Powder
  6. 15 g Coriander
  7. 0 tbsp Cooking Oil - PANTRY ITEM
  8. 600 g Chickpeas
  9. 90 g Baby Spinach
  10. 3 tbsp All-Purpose Flour
  1. 2 tbsp Unsalted Butter - PANTRY ITEM
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 1 Each Lime
  4. 600 g Free Range Chicken Breast
  5. 4 tsp Curry Powder
  6. 20 g Coriander
  7. 0 tbsp Cooking Oil - PANTRY ITEM
  8. 800 g Chickpeas
  9. 120 g Baby Spinach
  10. 4 tbsp All-Purpose Flour
  1. 3 tbsp Unsalted Butter - PANTRY ITEM
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 2 Each Lime
  4. 900 g Free Range Chicken Breast
  5. 6 tsp Curry Powder
  6. 30 g Coriander
  7. 0 tbsp Cooking Oil - PANTRY ITEM
  8. 1200 g Chickpeas
  9. 180 g Baby Spinach
  10. 6 tbsp All-Purpose Flour

Prep:

  2. Wash and rinse spinach.
  3. Drain and rinse chickpeas.
  4. Cut chicken horizontally through side.
  5. Cut lemon into wedges and juice (1 tsp/p).
  6. Wash and chop coriander.

Method:

  2. Place flour on a plate. Season chicken with salt and pepper, then lightly dredge in flour until coated.
  3. In a large nonstick skillet, heat oil (1 tsp/p) over medium heat. Add chicken (cook in 300 grams batch) and cook until golden and cooked through, about 3 minutes per side.
  4. Add oil (0. 5 tbsp/p) to the skillet, then curry powder and chickpeas. Season with salt and pepper and cook over medium heat, stirring frequently, until chickpeas are golden and starting to pop, about 3 minutes. Add butter, lime juice and spinach and stir just until spinach starts to wilt, about 30 seconds. Spoon chickpea mixture over chicken and top with cilantro, if using. Serve with lime wedges.
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