Serves 4
Syns per serving – FREE
Ingredients
½ tbsp ground coriander
½ tbsp ground cumin
4 skinless and boneless chicken breasts
2 red peppers, deseeded and thinly sliced
3 red onions, sliced into wedges
2 x 400g cans chickpeas, drained and rinsed
½ tbsp ground coriander
1 tbsp ground cumin
1 tsp dried red chilli flakes (optional)
2 unwaxed lemons, both zested, juice of 1 and 1 cut into wedges
3 garlic cloves, crushed
4 large tomatoes, halved
Low-calorie cooking spray
200g fat-free natural Greek yogurt
30g fresh flat-leaf parsley, leaves finely chopped
200g spinach
Method
Preheat your oven to 200°C/fan 180°C/gas 6. Scatter a little of the cumin and coriander over the chicken, then set aside. Mix together the onions, garlic, chickpeas, tomatoes, peppers, chilli flakes (if using), and the zest and juice of 1 lemon. Stir in the remaining spices and season. Spread the veg mixture in a large, non-stick roasting tin and spray with cooking spray. Roast for 15 minutes,
then nestle in the chicken and roast for a further 20 minutes, or until the chicken is cooked through. Scatter over the spinach and roast for a further 5 minutes until wilted.
Meanwhile, mix together the yogurt, half the parsley and the remaining lemon zest, and season.
Mix the spinach into the veg, squeezing the juice from a few of the tomatoes as you go. Scatter
over the remaining parsley, and serve with the yogurt for dolloping over and the lemon wedges.
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