Lemon-spiced chicken with chickpeas

A spicy, filling one pot that has a bit of added zing. Make it a mid-week must

  • Prep:5 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 290
  • fat 7g
  • saturates 1g
  • carbs 14g
  • sugars 3g
  • fibre 4g
  • protein 42g
  • salt 1.03g


  • 1 tbsp sunflower oil
  • 1 onion, halved and thinly sliced
  • 4 skinless chicken breasts, cut into chunks
  • 1 cinnamon stick, broken in half
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • zest and juice 1 lemon
  • 400g can chickpeas, drained
  • 200ml chicken stock
  • 250g bag spinach


  1. Heat the oil in a large frying pan, then fry the onion gently for 5 mins. Turn up the heat and add the chicken, frying for about 3 mins until golden.

  2. Stir in the spices and lemon zest, fry for 1 more min, then tip in the chickpeas and stock. Put the lid on and simmer for 5 mins.

  3. Season to taste, then tip in spinach and re-cover. Leave to wilt for 2 mins, then stir through. Squeeze over the lemon juice just before serving.

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