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This zesty Coriander & lime chicken with chickpea salad is simple & healthy, yet flavoursome & satisfying. Lightly crush the coriander seeds (if using) and rub into the chicken with the olive oil and. Serve this lively rice dish as an accompaniment to grilled chicken or fish.
To get started with this particular recipe, we must first prepare a few components. You can have coriander and lime chicken with chickpea salad using 9 ingredients and 4 steps. Here is how you can achieve it.
Ingredients needed to cook Coriander and lime chicken with chickpea salad:
- 2 chicken breasts
- 1 x 400g tin chickpeas
- 150 g roasted red peppers, drained and sliced
- 2 tsp coriander seeds
- 1 lime, zested and juiced
- 1 red onion, finely chopped
- 3 tbsp olive oil
- handful flat-leaf parsley, chopped
- small handful coriander, chopped
Cream together the butter, fresh coriander, lime zest and seasoning. Spoon onto greaseproof paper and roll up into a sausage shape. Whizz with a hand blender until smooth. Return to the pan to heat through.
Directions to serve Coriander and lime chicken with chickpea salad:
- Crush the coriander seeds and rub into the chicken with 1 tbsp olive oil and the lime zest. Set aside for 10 minutes to marinate.
- Cook the chicken and chopped onion until the chicken is golden. Set aside to rest for 5-10 minutes.
- Cook the chick peas over a medium heat, until warmed through; drain well.
- Add the chickpeas, peppers, remaining oil and herbs to the bowl; toss to combine. Slice the chicken and the serve with the chickpea salad and onion.
Stir in the lime juice, then season. First off make up your marinade. Crush the coriander seeds - not to a fine powder but make sure all the seeds are at least. Give this chickpea and coriander salad recipe a go for the perfect lunch recipe that will leave you satisfied all afternoon. If you're stuck for lunch Just boil the chickpeas in tea for extra flavour and health benefits!
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