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