Lemon-paprika chicken with chickpea couscous
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 580, total fat 18 G., saturated fats 3 G., proteins 55 G., carbohydrates 47 G., fiber 8 G., cholesterol 145 mg, sodium 646 mg, sugar 6 G.
Calories 580, total fat 18 G., saturated fats 3 G., proteins 55 G., carbohydrates 47 G., fiber 8 G., cholesterol 145 mg, sodium 646 mg, sugar 6 G.
To prepare this simple yet delicious and nutritious Middle Eastern-style dish, you'll need skinless chicken breasts and an oven-safe skillet to cook them to perfection. Rub the breasts with a mixture of lemon juice, tomato paste, and spices, pan-fry, and finish in the oven with chickpeas and bell peppers. Serve with couscous and fresh herbs. For an even more refreshing flavor, spritz with lemon juice directly on the plate.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 cup freshly squeezed lemon juice + lemon wedges for serving
- 1 tbsp tomato paste
- 3 tablespoons extra-virgin olive oil
- 2 tsp paprika
- 2 tsp chopped fresh thyme
- 3 cloves garlic, finely chopped
- 4 skinless, boneless chicken breasts (170-220 g each)
- 1 can (425 g) canned chickpeas (reserve liquid)
- 1 red bell pepper, chopped
- 3/4 cup couscous
- 2 tbsp chopped fresh parsley
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Cooking the dish according to the recipe:
- Preheat oven to 190°C.
- In a small bowl, combine lemon juice, tomato paste, 2 tablespoons olive oil, paprika, thyme, garlic, and 0.5 tablespoons each of salt and black pepper. Pat the chicken breasts dry with paper towels and season with salt and pepper. Rub 3 tablespoons of the spice mixture over the chicken to coat evenly.
- In a large ovenproof skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the chicken and cook until browned on one side, about 5 minutes. Meanwhile, pour 3 tablespoons of the chickpea liquid from the can into a medium bowl. Drain the remaining liquid and rinse the chickpeas. Add the chickpeas, remaining lemon-spice mixture, and bell pepper to the bowl with the chickpea liquid and toss to combine.
- Turn the chicken over and scatter the chickpea mixture around the chicken, pouring any liquid from the bowl into the skillet. Transfer the skillet to the oven and bake until the chicken is cooked through, 8-12 minutes.
- Meanwhile, cook the couscous according to package directions. Fluff the couscous with a fork.
- Transfer the chicken to a plate. Add the couscous to the chickpea mixture and stir to incorporate the sauce. Season with salt and pepper to taste. Slice the chicken and arrange among the plates along with the couscous and chickpea mixture. Sprinkle with parsley and serve with lemon wedges.
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