- 0:20 Prep
- 0:20 Cook
- 4 Servings
- Capable cooks
Pump up the flavour of spiced barbecued chicken with a garlicky chickpea salad.
Ingredients
- 2 teaspoons ground cumin
- 1/2 teaspoon MasterFoods® Chilli Flakes
- 2 large (about 600g) chicken breast fillets, halved lengthways
- 1 tablespoon olive oil
- 850g Kent pumpkin, cut into wedges
- 2 tablespoons lemon juice
- 1 small brown onion, finely chopped
- 2 garlic cloves, crushed
- 1 1/2 tablespoons currants
- 400g can chickpeas, rinsed, drained
- 1/4 cup fresh coriander leaves
- 1 tablespoon lemon zest
Method
- Step 1Combine cumin and chilli in a bowl. Sprinkle half over chicken with 1 teaspoon oil.
- Step 2Place pumpkin in a microwave-safe bowl. Cover. Cook on high for 6 minutes or until just tender. Pat dry. Drizzle over 1 teaspoon oil. Season.
- Step 3Heat a barbecue grill or chargrill on medium-high. Cook the pumpkin, turning, for 6-8 minutes or until tender. Cook chicken, turning, for 5-6 minutes or until cooked. Drizzle over 1 tablespoon lemon juice. Keep warm.
- Step 4Meanwhile, heat remaining oil in a frying pan over medium heat. Stir in onion, garlic, currants and the remaining spice mix for 4 minutes or until soft. Stir in chickpeas for 3 minutes or until warm. Stir in coriander, lemon zest and remaining lemon juice. Season.
- Step 5Cut the pumpkin and chicken into pieces. Serve with the warm chickpea salsa.
- Diabetes friendly
- Heart friendly
- High fibre
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
1596 kj
Energy
9g
Fat Total
2g
Saturated Fat
10g
Fibre
41g
Protein
88mg
Cholesterol
219.84mg
Sodium
18g
Carbs (sugar)
28g
Carbs (total)
All nutrition values are per serve
Notes
For a different flavour twist, replace the pumpkin with thickly sliced sweet potato and the lemon zest with orange zest.
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
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