5030 · chicken · highprotein · lowcalorierecipes

CHICKEN, CHICKPEAS & ASPARAGUS

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Prep
—
Cook
—
Total
30 min
Calories
558
Protein
50g
Carbs
46g
Fat
22g

Get ready

Ingredients

For the beans

  • 300 g Queen Chickpeas
  • 2 Shallots
  • 4 Garlic Cloves
  • 1 tsp Dijon Mustard
  • 3 Anchovies
  • 150 g Cherry Tomatoes
  • 1 tbsp Tomato Puree
  • 1 tbsp Olive Oil
  • 20 g Parmesan
  • 1 Red Chilli
  • Salt + Pepper

Lemon

  • 1 Bunch Chives

For the Chicken

  • 300 g Chicken Mince
  • 1 tbsp Fennel Seeds
  • 1 tsp Chilli Flakes
  • 1 tsp Oregano
  • 1 Lemon

To serve

  • 200 g Asparagus
  • Basil Leaves
  • Mint Leaves
  • Dill Fronds

Cook

Method

  1. Dice the shallots, slice the garlic and chives, halve the cherry tomatoes and grate the parmesan.
  2. Set a pan over a medium heat, once hot add the olive oil followed by the shallots, chilli, anchovies and garlic. Cook for 3-4 minutes until they begin to caramelise then add the sliced cherry tomatoes and cook for a few more minutes until jammy and breaking down. Next add the Dijon before going in with the chickpeas, juice and all. Finish with the parmesan lemon juice, salt and pepper to taste. Let gently simmer over a low heat while you cook the chicken.
  3. Pop the asparagus on an oven tray, spray with a little oil and pop under a hot grill to char.
  4. For the chicken, set a pan over a medium heat, once hot add a spray of olive oil followed by the chicken mince. Leave alone until it begins to caramelise before add the rest of the ingredients and breaking up. Once cooked, zest in the lemon and season with salt and pepper.
  5. To serve, divide the beans between two bowls, top with the mince, top the broccoli on one side and finish with the fresh herbs and a squeeze of lemon.