with Chickpeas, Zucchini and Pepper
Ingredients: Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Chicken breasts • Zucchini • Sweet bell pepper • Yellow onion • Yogurt sauce (milk) (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Red wine vinegar • Moroccan spice blend (spices, salt, sugar, paprika powder, garlic powder, onion powder, canola oil, oleoresin paprika, silicon dioxide) • Parsley • Garlic.
Allergens
Tags
Chicken Breasts
2 unit(s)
Sweet Bell Pepper
1 unit(s)
Garlic, cloves
2 unit(s)
Chickpeas
1 unit(s)
Parsley
7 g
Red Wine Vinegar
1 tbsp
Zucchini
1 unit(s)
Onion, sliced
56 g
Moroccan Spice Blend
8 g
Yogurt Sauce
3 tbsp
Tomato Sauce Base
2 tbsp
Oil
3 tbsp
Salt
0.25 tsp
Pepper
0.13 tsp
- Before starting, preheat the oven to 450°F.
Wash and dry all produce. - Peel, then mince or grate garlic.
- Halve zucchini lengthwise, then cut into 1-inch half moons.
- Core, then cut pepper into 1/2-inch pieces.
- Roughly chop parsley.
-
To an unlined bakking sheet, add zucchini, peppers and 1 tbsp (2 tbsp) olive oil. Season with salt and pepper. Toss to combine.
- Roast in the middle of the oven for 12-14 min, until tender-crisp.
- Meanwhile, pat chicken dry with paper towels. Season with half the Moroccan Spice Blend, salt and pepper.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) olive oil over medium-high. When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 1-2 min per side, until golden. Transfer chicken to an unlined baking sheet. Roast in the bottom of the oven for 10-12 min, until cooked through.**
- Heat 1 tbsp (2 tbsp) olive oil in the same pan (from step 2) over medium. When hot, add onions, garlic and remaining Moroccan Spice Blend. Cook for 2-3 min, stirring frequently, until fragrant.
- Add tomato sauce base. Cook for 1 min, stirring frequently, until darkened.
- To the pan, add vinegar, chickpeas and liquid. Cook for 6-7 min, stirring frequently, until reduced. Season with salt and pepper.
- Add veggies and half the parsley to chickpea stew, stir to combine.
- Thinly slice chicken.
- Divide chickpea stew between bowls and top with chicken.
- Drizzle Yogurt Sauce over top,
- Sprinkle remaining parsley over top.
700
kcal
Calories
33
g
Fat
5
g
Saturated Fat
51
g
Carbohydrate
11
g
Sugar
15
g
Dietary Fiber
56
g
Protein
130
mg
Cholesterol
1060
mg
Sodium
0.5
g
Trans Fat
1500
mg
Potassium
175
mg
Calcium
4
mg
Iron
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