Lemon-spiced chicken with chickpeas

Lemon-spiced chicken with chickpeas

  • 1
  • 2
  • 3
  • 4
  • 5
(125 ratings)

Prep: 5 mins Cook: 15 mins


Serves 4
A spicy, filling one pot that has a bit of added zing. Make it a mid-week must

Nutrition and extra info

  • 2 of 5-a-day
  • Healthy

Nutrition: per serving

  • kcal290
  • fat7g
  • saturates1g
  • carbs14g
  • sugars3g
  • fibre4g
  • protein42g
  • salt1.03g
Save to My Good Food
Please sign in or register to save recipes.


  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 onion, halved and thinly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 skinless chicken breast, cut into chunks
  • 1 cinnamon stick, broken in half
  • 1 tsp ground coriander
  • 1 tsp ground cumin



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • zest and juice 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 400g can chickpea, drained
  • 200ml chicken stock
  • 250g bag spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…


  1. Heat the oil in a large frying pan, then fry the onion gently for 5 mins. Turn up the heat and add the chicken, frying for about 3 mins until golden.

  2. Stir in the spices and lemon zest, fry for 1 more min, then tip in the chickpeas and stock. Put the lid on and simmer for 5 mins.

  3. Season to taste, then tip in spinach and re-cover. Leave to wilt for 2 mins, then stir through. Squeeze over the lemon juice just before serving.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
28th Aug, 2011
sorry 4got to rate it
28th Aug, 2011
i only used 1/2 tin of chickpeas, as im not a fan, but so easy and delicious and low in FAT, what more can u want!!! i served it with green veg courgettes gtreen beans, and some saute potatoes DELICIOUS!! i will make this again and again
8th Jul, 2011
Great high protein and filling midweek food. I made it without the lemon, cooked with a good pinch of chilli flakes, then served with the Harissa Couscous (on this site) sprinkled all over with coriander leaves. Recommended.
29th Jun, 2011
Im on the fence with this one. It was definitely quick and easy to make which makes it perfect for a midweek meal but im not sold on the flavour. It was probably a little bland for me and my husband wasnt overly keen on the flavour and content so wont be making again in a hurry. Sorry!
29th May, 2011
very good and very quick and easy!
2nd Mar, 2011
Lovely meal and easy to prepare after work. Went well with wholemeal pitta bread. Yum, wholesome and healthy!
22nd Feb, 2011
Wonderful flavoured quick dish. I left out the lemon zest just juice and cinnamon stick. I think I will add garlic as I think it goes well with this dish.
21st Feb, 2011
So simple to make - needed more spice than suggested - will defo make again - big hit
11th Feb, 2011
Healthy and quick,but added a pinch of turmeric for colour, some crushed pepper and more of the spices.
31st Jan, 2011
This isn't one of my favourite good food reciped, but its very quick and easy for mid week and is tasty while still being very low fat. I also added garlic at the onion stage and grated in some carrot at the end for some extra colour and crunch. Good served with toasted wholemeal pitta bread.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.