Lunch/Dinner
Smokey Chicken Pot with Almond Crunch
Description
Hello Final Day! Chicken Breast Challenge Friday and this one would go well with either a small glass of crisp white wine, or equally well with an ice cold beer to welcome the weekend.
Smokey, spicy, sweet and gloriously delicious, this is quick to prepare and can be served with rice, new potatoes or crusty bread.
Recipe & Instructions
Serves 4
Cooking Time: 25 Minutes
3 x Chicken Breast, cut into strips
1 tsp Olive Oil
1 Red onion, sliced
1 Red Pepper, sliced
1 Green Pepper, sliced
1 tin of Tomatoes
1 tsp Smoked Sweet Paprika
1/2 tsp Mild Red Chilli Powder
1/2 Ground Cumin
1 tsp Salt
1/2 tin of Chickpeas
2 tbsp whole Almonds, roughly chopped and then toasted in a dry pan
Heat the oil in a frying pan or shallow saucepan. Add the chicken and str fry over a high heat until browned.
Add the onion and all of the pepper and stir fry until softened. Add the tomatoes, spices and chickpeas and stir until well combined. Leave simmer for 15 minutes until the sauce is bubbling and the chicken is cooked,
Serve with the crunchy, toasted almonds on top with some coriander or parsley.
Nutritional Value
Calories Per Serving: 224
Protein - 30.1g
Carbohydrate - 15g
Fat - 5.1g