🍽️ Lemon Chicken with Chickpea Vegetables

Name: Lemon Chicken with Chickpea Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 4 chicken breast fillets; 1 lemon (zest); 2 garlic cloves; 2 tbsp olive oil; 4 sprigs parsley; 2 sprigs cilantro; juice of one lemon; 0.5 tsp cayenne pepper; 0.5 tsp paprika powder (sweet); salt; 2 tbsp water; 6 ripe tomatoes; 3 garlic cloves; 1 can cooked chickpeas; 1 large onion; 1 tsp dried oregano; 4 celery stalks; 50 ml vegetable broth; olive oil (extra virgin); salt; pepper (from the mill)

436 kcal · 30 min · 4 servings

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Ingredients

4 chicken breast fillets
1 lemon (zest)
2 garlic cloves
2 tbsp olive oil
4 sprigs parsley
2 sprigs cilantro
juice of one lemon
0.5 tsp cayenne pepper
0.5 tsp paprika powder (sweet)
salt
2 tbsp water
6 ripe tomatoes
3 garlic cloves
1 can cooked chickpeas
1 large onion
1 tsp dried oregano
4 celery stalks
50 ml vegetable broth
olive oil (extra virgin)
salt
pepper (from the mill)

Instructions

1. Rinse the chicken breast fillets under running water and pat them dry with a kitchen towel.
2. Peel the garlic clove and chop it very finely.
3. Wash the parsley and coriander and chop both herbs finely.
4. Whisk the oil together with the spices, the chopped garlic, the lemon zest, the lemon juice, the chopped herbs, the salt, and the water in a bowl.
5. Pour the marinade over the chicken breast fillets.
6. Let the meat marinate overnight.
7. Wash the tomatoes and briefly place them in boiling water to loosen the skin (this is called blanching).
8. Peel the skin off the tomatoes and cut them into pieces.
9. Peel the onion and cut it into small cubes.
10. Peel the second garlic clove and chop it finely.
11. Drain the chickpeas in a sieve.
12. Wash the celery stalks and slice them thinly.
13. Heat the oil in a pan and add the onion cubes.
14. Sauté the onions briefly.
15. Add the celery slices and fry them briefly.
16. Add the tomato pieces.
17. Let the mixture come to a brief boil.
18. Add the chopped garlic.
19. Season with salt and pepper.
20. Simmer the vegetables covered on low heat for 6 to 8 minutes.
21. Pour in the vegetable broth.
22. Add the drained chickpeas.
23. Let everything simmer for another 5 minutes.
24. Season with oregano and remove the pan from the heat.
25. Remove the chicken breast fillets from the marinade and let them drain well.
26. Fry the fillets in hot oil.
27. Serve the chickpea vegetables together with the hot chicken breast fillets.
28. Serve with flatbread.

Nutrition per serving

kcal: 436
Protein: 54 g · Fett/Fat: 16 g · Carbs: 17 g