About the Recipe
Perfect for entertaining, this delicious and nutritious recipe is a crowd pleaser
Ingredients
500g chicken breast fillets, sliced
2 teaspoons Moroccan space blend
Cooking oil spray
1 large red onion, thinly sliced
1/4 reduced-salt chicken stock
400g tin chickpeas, rinsed and drained
2 tablespoons currants
125g baby spinach
1 tablespoon lemon juice
2 teaspoons honey
2 tablespoons toasted pine nuts
4 tablespoons low-fat natural yoghurt, to serve
Fresh coriander, to serve
2 bunches broccolini, steamed, to serve
Steamed basmati rice, to serve
Preparation
Place chicken in a bowl, sprinkle with Moroccan space and toss to coat. Place a large non-stick frying pan over high heat and spray with oil. Cook chicken, in batches, for 2-3 minutes, or until golden. Transfer onto a plate.
Return pay to medium heat and respray with oil. Cook onion, stirring for 3-4 minutes, or until softened. Add stock, chickpeas and currants and simmer for 1 minute. Return chicken to pan, add baby spinach, and stir until just wilted. Stir through lemon juice, honey and pine nuts.
Divide between plates. Drizzle with yoghurt, sprinkle with a little coriander and serve with steamed broccolini.
Alternative: Roast chicken with roast vegetables