Lemon-spiced chicken with chickpeas

Nutrition: per serving

• kcal290
• fat7g
• saturates1g
• carbs14g
• sugars3g
• fibre4g
• protein42g
• salt1.03g

A spicy, filling one pot that has a bit of added zing. Make it a mid-week must
Ingredients
1 tbsp sunflower oil

• 1 onion, halved and thinly sliced
• 4 skinless chicken breasts, cut into chunks
• 1 cinnamon stick, broken in half
• 1 tsp ground coriander
• 1 tsp ground cumin zest and juice 1 lemon
• 400g can chickpea, drained
• 200ml chicken stock
• 250g bag spinach

Method

1. Heat the oil in a large frying pan, then fry the onion gently for 5 mins. Turn up the heat and add the chicken, frying for about 3 mins until golden.
2. Stir in the spices and lemon zest, fry for 1 more min, then tip in the chickpeas and stock. Put the lid on and simmer for 5 mins.
3. Season to taste, then tip in spinach and re-cover. Leave to wilt for 2 mins, then stir through. Squeeze over the lemon juice just before serving.