Chicken schnitzel is tasty and a dollar-saving champ – give it a go in this fantastic one-pot wonder.
Ingredients
- 4 (500g) chicken schnitzels (uncrumbed)
- 1 tablespoon olive oil
- 2 tablespoons coarsely chopped fresh flat-leaf parsley leaves
- 2 garlic cloves, crushed
- 3 green onions, sliced
- 400g can chickpeas, drained, rinsed
- 1/2 cup Massel chicken style liquid stock
- 2 tablespoons lemon juice
- 80g baby rocket
- Lemon wedges, to serve
Method
- Step 1Combine chicken, oil, parsley and garlic in a glass or ceramic bowl. Cover and refrigerate for 30 minutes.
- Step 2Heat a large frying pan over medium-high heat. Cook chicken, in batches, for 3 to 5 minutes each side or until browned. Transfer to a plate. Add onion and chickpeas to pan. Cook for 2 minutes. Add stock and juice. Bring to the boil.
- Step 3Return chicken to pan. Reduce heat to medium. Simmer for 5 minutes or until chicken is cooked through and chickpeas are heated. Season with salt and pepper. Serve with rocket and lemon wedges.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1063 kj
Energy
8g
Fat Total
2g
Saturated Fat
4g
Fibre
33g
Protein
74mg
Cholesterol
336.4mg
Sodium
2g
Carbs (sugar)
10g
Carbs (total)
All nutrition values are per serve
- Author: Kim Coverdale
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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