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Chicken Breasts With Curry Spiced Chickpeas And Spinach

Chicken Breasts With Curry Spiced Chickpeas And Spinach

Ingredients for One

  1. 150 grams free range chicken breast
  2. 200 grams chickpeas
  3. 30 grams baby spinach
  4. 5 grams coriander
  5. 0.25 lime
  6. 1 tsp curry powder
  7. 0.5 tbsp unsalted butter - PANTRY ITEM
  8. 1 tbsp all-purpose flour - PANTRY ITEM
  9. tbsp cooking oil - PANTRY ITEM
  10. salt & pepper - PANTRY ITEM

Ingredients for Two

  1. 300 grams free range chicken breast
  2. 400 grams chickpeas
  3. 60 grams baby spinach
  4. 10 grams coriander
  5. 0.5 lime
  6. 2 tsp curry powder
  7. 1 tbsp unsalted butter - PANTRY ITEM
  8. 2 tbsp all-purpose flour - PANTRY ITEM
  9. tbsp cooking oil - PANTRY ITEM
  10. salt & pepper - PANTRY ITEM

Ingredients for Three

  1. 600 grams free range chicken breast
  2. 800 grams chickpeas
  3. 120 grams baby spinach
  4. 20 grams coriander
  5. 1 lime
  6. 4 tsp curry powder
  7. 2 tbsp unsalted butter - PANTRY ITEM
  8. 4 tbsp all-purpose flour - PANTRY ITEM
  9. tbsp cooking oil - PANTRY ITEM
  10. salt & pepper - PANTRY ITEM

Ingredients for Four

  1. 900 grams free range chicken breast
  2. 1200 grams chickpeas
  3. 180 grams baby spinach
  4. 30 grams coriander
  5. 1.5 lime
  6. 6 tsp curry powder
  7. 3 tbsp unsalted butter - PANTRY ITEM
  8. 6 tbsp all-purpose flour - PANTRY ITEM
  9. tbsp cooking oil - PANTRY ITEM
  10. salt & pepper - PANTRY ITEM

Prep:

  1. wash and rinse spinach
  2. drain and rinse chickpeas
  3. cut chicken horizontally through side
  4. wash and chop coriander
  5. cut lemon into wedges and juice (1 tsp/P)

Method:

  1. Place flour on a plate. Season chicken with salt and pepper, then lightly dredge in flour until coated.
  2. 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.
  3. 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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