Fifteen-Minute Chicken, Chickpea & Harissa Skillet
Dinner · Tunisian · Ready in 15 min · Serves 2
Diced chicken, chickpeas and harissa in one pan over rice. 727 calories and 52g of protein on the table in fifteen minutes flat.
Per serving
- Calories
- 727
- Protein
- 52 g
- Carbs
- 87 g
- Fat
- 19 g
- Fibre
- 13 g
Vitamins and minerals, % of a day’s needs
- Iron34%
- Vitamin D1%
- B1213%
- Zinc33%
- Magnesium37%
- Omega-316%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 300 g Chicken breast, diced
- 240 g Chickpeas, drained
- 260 g Cooked rice
- 200 g Canned tomatoes
- 100 g Onion, finely chopped
- 30 g Harissa paste
- 20 g Olive oil
- 80 g Spinach
- 10 g Garlic, crushed
- 1 tsp Cumin
- 1 tbsp Lemon juice
- 0.5 tsp Salt
Method
- 1
Warm 20g olive oil in a large frying pan over medium-high heat and fry the 300g diced chicken breast for 5 minutes until browned all over.
- 2
Add the 100g finely chopped onion, 10g crushed garlic and 30g harissa paste and cook over medium heat for 2 minutes until fragrant.
- 3
Stir in the 240g drained chickpeas, 200g canned tomatoes, 1 tsp cumin and 0.5 tsp salt, then simmer for 3 minutes until slightly thickened.
- 4
Fold in the 80g spinach and take the pan off the heat as soon as it has wilted.
- 5
Divide the 260g cooked rice between two bowls, spoon the skillet over and finish with 1 tbsp lemon juice.
