Coriander and lime chicken with chickpea salad


  1. 2 chicken breasts
  2. 1 x 400g tin chickpeas
  3. 150 g roasted red peppers, drained and sliced
  4. 2 tsp coriander seeds
  5. 1 lime, zested and juiced
  6. 1 red onion, finely chopped
  7. 3 tbsp olive oil
  8. handful flat-leaf parsley, chopped
  9. small handful coriander, chopped


  1. Crush the coriander seeds and rub into the chicken with 1 tbsp olive oil and the lime zest. Set aside for 10 minutes to marinate.

  2. Cook the chicken and chopped onion until the chicken is golden. Set aside to rest for 5-10 minutes.

  3. Cook the chick peas over a medium heat, until warmed through; drain well.

  4. Add the chickpeas, peppers, remaining oil and herbs to the bowl; toss to combine. Slice the chicken and the serve with the chickpea salad and onion.

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