Need a quick dinner? Try this za'atar-dusted chicken with spicy chickpeas. Very easy, yet tasty.
– 2 tbsp rapeseed oil– 1 onion, chopped– 1 red pepper, finely sliced– 1 yellow pepper, finely sliced– 4 chicken breasts– 1 tbsp za'atar– 400g can chickpea– 1½ tbsp red harissa paste– 150g baby spinach– ½ small bunch of parsley, finely chopped– lemon wedges, to serve
INGREDIENTS
Fry onions and peppers for 7 minutes in 1 tbsp oil over medium heat until softened and golden.
INSTRUCTIONS
STEP 1
Meanwhile, lightly beat the chicken between two baking parchment sheets till 2cm thick. Mix the remaining oil and za'atar and rub on the chicken. Season to taste.
STEP 2
Start the grill on high. Grill the chicken for 3–4 minutes per side on a foil-lined baking pan until brown and done.
STEP 3
Warm the chickpeas in a pan with harissa paste and 2 tbsp water, then mash with a potato masher. Wilt spinach in a pan with 1 tbsp water or a microwave-safe dish.
STEP 4
Mix the chickpeas with the pepper, onion, spinach, and parsley. Serve with chicken slices and lemon wedges for squeezing.