Lemon & Herb Chicken with Chickpeas 


1 tablespoon rapeseed oil
Juice and grated rind of 1 lemon
1 clove garlic, crushed
2 chicken breasts, skins removed
¼ teaspoon turmeric
l teaspoon cumin seeds
1 teaspoon black mustard seeds
100ml chicken stock
4 spring onions, chopped
1 can of chick peas, drained and rinsed
3 tablespoons mixed fresh herbs, chopped
2 tablespoons light crème fraiche
Pepper to taste 


1.  Prepare the marinade by taking ½ the oil and mixing with the lemon rind, lemon juice, garlic and turmeric 
2.  Score the chicken breasts and then marinate in the oil for at least 30 minutes
3.  Heat the remainder of the oil in a non-stick pan
4   Add the cumin and mustard seeds and cook for 1 minute
5   Drain the chicken breast (reserving the marinade). Add the chicken to the pan and brown on all sides
6   Now add the marinate to the pan along with the chicken stock
7   Cover and simmer gently for about 10 minutes or until cooked through, turning occasionally
8   Add the chick peas, spring onions, chopped herbs and crème fraiche to the pan, bring back to temperature and cook for a further 2-3 minutes.
Top tip: Serve with green vegetables and brown rice  

Per 100g 

Medium fat, low saturates, low sugar, low salt

Per portion

Energy: 418 Kcals/1739 Kjoules  Fat: 17.7g  Saturates: 5g  Sugars: 2.4g  Salt: 0.4g

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