Chicken & Chickpea Power Bowl

Need a boost….why not give yourself a double boost with our rich in protein recipe

Serves 4: | Prep: 45 mins | Cook: 35-40 mins

Per serving: 450 kcals | 20.8g fat | 35g carbs | 13g sugar | 8.1g fibre | 30.6g protein | 0.4g salt

Ingredients

400g / 14oz canned chickpeas, drained

400g / 14oz butternut squash, peeled deseeded and chopped into bite-sized pieces

2 red peppers, deseeded and chopped

1 red onion, roughly chopped

3 tbsp olive oil

½ tsp paprika

½ tsp cumin seeds

2 large chicken breasts

½ tsp of groundnut oil

1 garlic clove, crushed

½ tsp chilli flakes

½ tbsp soft light brown sugar

1 tsp soy sauce

2 tbsp smooth peanut butter (we use whole earth)

300ml / 10 fl oz coconut milk

50g / 1 ¾ oz watercress, to serve

  Method

1. Preheat the oven to 200C / 400F / Gas Mark 6
2. Place the chickpeas, squash, red peppers and onions in two roasting tins, add I tablespoon of the olive oil to each tin and toss to coat the vegetables. Roast in the preheated oven for 35 – 40 minutes, until the vegetables are tender and charred at the edges.
3. Meanwhile, mix the remaining olive oil with the paprika and cumin seeds.
4. Place the chicken between two sheets of greaseproof paper and flatten slightly with a rolling pin or mallet (this helps them to cook more evenly).
5. Rub the chicken with the spiced oil. Preheat a griddle pan to hot.
6. Add the chicken to the pan and cook for 4-5 minutes each side, until cooked through. Leave to rest for 1-2 minutes, then cut into strips.
7. Meanwhile, heat the groundnut oil in a saucepan, add the garlic and chilli flakes and cook for 30 seconds, then add the sugar and cook for 1 minute. Stir in the soy sauce and peanut butter, then add the coconut milk, a little at a time, stirring constantly, until the sauce has the consistency you want.
8. Serve the roasted vegetables and chickpeas on a bed a watercress in four bowls, topped with strips of chicken and the sauce.