Lemon-spiced chicken with chickpeas

Lemon-spiced chicken with chickpeas

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(124 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
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  • 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.

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Comments (136)

janegoodfood's picture

Really tasty meal, I served it with some crusty bread. Great after work recipe.

donnam's picture

suprisinly tasty, kids and partner all really enjoyed this, will make this again

sjm-24's picture

Yummy! Subbed extra spinach for the chickpeas as I'd run out. Really clean tasting and the cinnamon/lemon combo worked well. Served with broccoli.

littlemisschef's picture

This is really nice! I used a 350g pack of quorn chunks instead of chicken & veg stock instead of chicken stock - also added garlic at the onion stage and chargrilled red peppers at the spinach stage. Served it with brown rice and natural yoghurt - really good :-)

patrick's picture

i added a few sun dried tomatoes to give the dish a little more colour

phildelahaye's picture

Much tastier than I was expecting - the flavours work really well together and my other half liked it too.
My only criticism is lack of colour, it looks a bit bland. Next time I might add some red pepper or carrot strips to add a bit of colour.

kickingkatie's picture

Easy and delicious!

rfenwick's picture

Fabulous and so easy to make!

maggietaylor's picture

This is a lovely recipe that gets better if left to stand for a while. The flavours merge together really well.

wckdgfy's picture

Sounds good, think I'll try it with boneless chicken thighs, maybe a little more fat but also a little more taste.

hilaryb's picture

Was surprised how goot this tasted, served it with rice. Yum Will make again as health and easy to make after work.

jeanius's picture

Easy to make but not my favourite good food recipe really.

higgzoid's picture

I used quorn instead of chicken and it tasted just as good. Will definitely make this again!

katiebutler's picture

very tasty and low fat!!!

patriciaf's picture

I halved the recipe and added 2oz of risotto rice for a hearty meal also thought the chicken could be omited and you could serve as a side dish.

beckysankey's picture

Mmm, this was a hit with my family-we loved the flavour combo, it was really easy and quick, and i actually used left over roast chicken from sunday's lunch, which worked well. Will def make again.


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