Coriander and lime chicken with chickpea salad recipe
This zesty new spin on a chicken salad is surprisingly-simple and healthy, yet flavour-packed and satisfying. Enjoy as a quick meal for two that's sure to impress.
See method- Serves 2
- 20 mins to prepare and 10 mins to cook
- 406 calories / serving
- Dairy-free
- Gluten-free
- Healthy
Ingredients
- 2 chicken breasts
- 2 tsp coriander seeds (or ground coriander)
- 1 tbsp olive oil
- 1 lime, zested and juiced
- 1 red onion, finely sliced
- 1 x 400g tin chickpeas
- 150g (5oz) roasted red peppers, drained and sliced
- 2 tbsp extra-virgin olive oil
- handful flat-leaf parsley, chopped
- small handful coriander, chopped
Each serving contains
- Energy
- 1680kJ 406.0kcal
- Fat
- 17g
- Saturates
- 3g
- Salt
- 1.4g
- Sugars
- 3g
of the Reference intake
Carbohydrate 25.5gProtein 39.8gFibre 7.5g
Method
- Put the chickenbreasts between 2 sheets of clingfilm and bash with a rolling pin to flatten slightly. Lightly crush thecoriander seeds(if using) and rub into the chicken with the olive oil andlimezest. Season and set aside for 10 minutes to marinate.
- Heat a griddle pan over a high heat and cook the chicken for 2-3 minutes on each side, until golden and cooked through with no pink meat showing. Set aside to rest for 5-10 minutes.
- Meanwhile, combine the onion, lime juice and a pinch of salt in a bowl. Leave to stand for 10 minutes, or until the onion has softened a little and the juice has turned pink.
- Tip the tin of chickpeas and its water into a small pan. Cook over a medium heat, until warmed through; drain well.
- Add the chickpeas, peppers, extra-virgin oil and herbs to the bowl with the onion; toss to combine. Slice the chicken and serve with the chickpea salad.
- See more Night in for two recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
