Roasted Chickpeas and Chicken
Looking for a low-carb, high-protein meal to aid muscle repair and recovery? It’s time to unleash the power of the “chick”. Perfect for lunch or dinner, plus it’s packed with flavour AND it’s easy to make. What more could you need?
Why we love it:
Coconut oil is an ideal source of dietary fat because it has a rich medium-chain triglyceride (MCT) content. These fats can be easily metabolised for energy and aid in the breakdown of other fats.
Chickpeas are a legume that offers another great source of plant-based protein. They’re also rich in fibre and contain a range of vitamins and minerals, which make them an ideal ingredient in any health-conscious dinner dish.
Ingredients
- 180g skinless chicken breast, cubed
- 1 red chilli, finely chopped
- 1 tsp Lifestyle Food Coconut Oil
- 1 cup chickpeas
- 1 tsp cumin powder
- ½ tsp Lifestyle Food Turmeric powder
- ½ tsp Lifestyle Food Cinnamon powder
- 1 tbsp Lifestyle Food Extra Virgin Olive Oil
- Lifestyle Food Roasted Seeds
- Lifestyle Food Himalayan Crystal Salt
- Lifestyle Food Black Pepper
- ½ block feta cheese
Instructions
- Rinse and drain the chickpeas. Place them on a flat baking tray. Drizzle with olive oil and sprinkle spices. Roast at 180°C for 25-30 minutes.
- In a heated pan add coconut oil, chopped chilli, salt and pepper and cubed chicken. Fry until chicken is thoroughly cooked.
- Combine chicken and roasted chickpeas in a bowl.
- Sprinkle with roasted seeds and crumbled feta cheese.
