Chicken, chickpea and pepper sauté

    24 min

    Use up that leftover chicken in this simple, protein-rich sauté. It is best served with warm crusty bread and a bowl of plain low-fat yoghurt with snipped fresh chives stirred in.

    2 people made this

    Serves: 4 

    • 2 tbsp olive oil
    • 1 large sliced onion
    • 1 tbsp grated fresh root ginger
    • 1 chopped garlic clove
    • 1 each sliced red, green and yellow peppers
    • 200g diced cooked chicken
    • 2 (400g) cans chickpeas
    • 2 tbsp chopped fresh coriander leaves
    • grated zest of 1 lemon

    Prep:15min  ›  Cook:9min  ›  Ready in:24min 

    1. Heat 2 tbsp olive oil in a large pan. Add 1 large sliced onion, 1 tbsp grated fresh root ginger and 1 chopped garlic clove, and cook for 3 minutes. Add 1 each sliced red,green and yellow peppers and cook for a further 3 minutes. Stir in about 200g diced cooked chicken and 2 (400g) cans chickpeas, drained and rinsed. Season and cook gently for 2-3 minutes or until thoroughly heated. Add 2 tbsp chopped fresh coriander leaves and the grated zest of 1 lemon.

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