Talk about a good old burst of flavors and textures + delicious presentation in one?! Yes, this meal got it going on!!! Love this chicken recipe so much, and you can even keep it plant-based (if you wish) by leaving the chicken completely out and throwing in more chickpeas instead. It is your choice, but it's going to be delicious either way! Pumpkin adds a perfect touch for this season as well, so please ENJOY!
- 1 teaspoons red pepper flakes
- 1 teaspoon ground black pepper
- 2 large chicken breast, halved lengthways
- 1 Tablespoon olive oil
- 400g Kent pumpkin, cut into wedges
- 2 Tablespoons lemon juice
- 1 small brown onion, chopped
- 2 garlic cloves, minced
- 200g can chickpeas, drained
- 2 Tablespoon fresh parsley leaves,chopped
- 1 Tablespoon lemon zest
In a bowl combine red pepper flakes, black pepper and salt. Sprinkle half over chicken with 1 teaspoon oil.
Place pumpkin in baking pan, drizzle with olive oil, add salt and pepper, and bake in heat oven 180C- 20 minutes or until just tender.
Heat a barbecue grill or char grill on medium-high. Cook chicken, turning, for 5-6 minutes or until cooked.
Drizzle over 1 tablespoon lemon juice. Keep warm. Cook the pumpkin, turning, for 6-8 minutes.
Meanwhile, heat remaining oil in a frying pan over medium heat. Stir onion, garlic and the remaining spice mix for 4 minutes or until soft.
Stir in chickpeas for 3 minutes or until warm. Stir in parsley, lemon zest and remaining lemon juice.
Serve chicken, pumpkin with chickpea salsa.
P.S. If you make this dish, please comment and let me know how you liked it. Feel free to share on socials also, because #SharingIsCaring.
For more recipes like this, please checkout my most recent Edition of VVS FITNESS: Healthy & Delicious Recipes HERE.