- 2 tsp ground cumin
- ½ tsp dried chilli flakes
- 2 chicken (170g) breast fillets, halved lengthways
- 1 tbsp olive oil
- 400g kumara, cut into wedges
- 2 tbsp lemon juice
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 400g can chickpeas, rinsed, drained
- ¼ cup fresh coriander leaves
- 1 tbsp lemon zest
- 1 cup spinach
Combine cumin and chilli in a bowl. Sprinkle half over chicken with 1 teaspoon oil.
Place kumara in a microwave-safe bowl. Cover. Cook on high for 6 minutes or until just tender. Pat dry. Drizzle over 1 teaspoon oil. Season.
Heat the oven on medium-high. Cook the kumara, turning, for 10 minutes or until tender. Cook chicken, turning, until cooked. Drizzle over 1 tablespoon lemon juice. Keep warm.
Meanwhile, heat remaining oil in a frying pan over medium heat. Stir in onion, garlic, and the remaining spice mix for 4 minutes or until soft. Stir in chickpeas for 3 minutes or until warm. Stir in coriander, lemon zest and remaining lemon juice. Season.
Cut the kumara and chicken into pieces. Serve with the warm chickpea salsa.