Need something speedy for dinner? Try this chicken, coated in flavourful za’atar and served with spiced chickpeas. It’s simple, but seriously delicious
Prep:5 mins
Serves 4
2 tbsp rapeseed oil1 onion, chopped1 red pepper, finely sliced1 yellow pepper, finely sliced4 chicken breasts1 tbsp za’atar400g can chickpeas1½ tbsp red harissa paste150g baby spinach½ small bunch of parsley, finely choppedlemon wedges, to serve
STEP 1Heat 1 tbsp of oil in a frying pan over a medium heat and fry the onions and peppers for 7 mins until softened and golden.STEP 2Meanwhile, put the chicken between two sheets of baking parchment and lightly bash until about 2cm thick. Mix together the remaining oil and the za’atar, then rub over the chicken. Season to taste.STEP 3Heat the grill to high. Put the chicken on a baking tray lined with foil, and grill for 3-4 mins each side, or until golden and cooked through. STEP 4Heat the chickpeas in a pan with the harissa paste and 2 tbsp water until warmed through, then roughly mash with a potato masher. Wilt the spinach in a pan with 1 tbsp of water or in the microwave in a heatproof bowl. Stir the pepper and onion mixture, spinach and parsley through the chickpeas. Serve with the sliced chicken and the lemon wedges for squeezing over.
