Coriander and lime chicken with chickpea salad recipe

Name: Coriander and lime chicken with chickpea salad
Yield: Serves 2
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

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

Shop your ingredients

Tesco British Chicken Breast Fillets 650G
2 chicken breasts
£4.90
£7.54/kg
Tesco Coriander Seeds 26G
Any 4 for 3 Clubcard Price - Cheapest Product Free - Selected Cooking Ingredients
Offer valid for delivery from 29/09/2026 until 26/10/2026
2 tsp coriander seeds (or ground coriander)
£1.00
£38.46/kg
Tesco Olive Oil 250Ml
1 tbsp olive oil
£3.10
£12.40/litre
Tesco Limes Each
Aldi Price Match
1 lime, zested and juiced
£0.23
£0.23/each
Tesco Red Onions Loose
Aldi Price Match
1 red onion, finely sliced
£0.20
£0.95/kg
Tesco Chickpeas In Water 400G
Aldi Price Match
1 x 400g tin chickpeas
£0.41
£1.71/kg DR.WT
Aleyna Roasted Red Peppers 480G
Everyday Low Price
150g (5oz) roasted red peppers, drained and sliced
£2.15
£6.72/kg DR.WT
Tesco Fresh Cut Flat Leaf Parsley 30G
Aldi Price Match
handful flat-leaf parsley, chopped
£0.50
£16.67/kg
Tesco Fresh Cut Coriander 30G
Aldi Price Match
small handful coriander, chopped
£0.50
£16.67/kg

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.