Key Nutrients per Portion
A great low fat, low salt dish with plenty of vitamins, minerals and fibre. You may find this filling enough with a simple green salad or you can always add a little wholemeal cous cous, quinoa or brown rice if that suits you.
- 4 chicken breasts about 120g each
- 1 onion
- 1 small red chilli
- 1 red pepper
- 1 green pepper
- 1 orange pepper
- 3 carrots
- 4 cloves garlic
- 1 x 400g tin chick peas drained
- 85g green olives
- 20 almonds
- 2 x 400g tins tomatoes
- 2 tsp cumin
- 2cm fresh ginger peeled and chopped
- 1 tbsp honey
- 2 cinnamon sticks
- 1 tbsp olive oil
What to do?
Peel and chop the onions, garlic and ginger and chop the chilli and peppers.
Heat the oil in a deep frying pan and fry the onions, garlic and peppers gently until slightly golden. Add the ginger and chilli and cook to soften.
Remove with a slotted spoon and put to one side
Chop the chicken breasts into chunks and fry in the remaining oil until the outside is slightly golden
Mix the cumin and honey into the tomatoes in a bowl and add the cinnamon sticks
Add to the chicken along with the onions, garlic, chilli, ginger and peppers.
Chop the carrots into chunks and add to the pan.
Cook until the chicken pieces are cooked through.
Add the chick peas, olives and almonds and heat through
Serve with wholemeal cous cous, quinoa or brown rice and a green salad with freshly squeezed lemon.