The protein cooking time listed in this recipe has been updated.
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Roast Turmeric Chicken with Golden Goddess Chickpeas & Tenderstem Broccoli
Tender free-range British chicken is coated in fragrant, golden turmeric, then glazed with sticky honey. Dish it up with a warming goddess chickpea stew, simmering with heaps of fresh herbs, vibrant courgette, and nutty Tenderstem broccoli. It's sheer comfort in a bowl.
High protein
1/3 daily fibre
Low sat fat
Serving size
Ingredients
- 80g greek style yoghurt (Milk)
- 570g queen chickpeas (use half) (Chickpeas in their bean stock (water and salt).)
- 2 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 15ml hot honey (honey, chilli extract)
- 1 handful of fresh flat-leaf parsley
- 1 handful of fresh dill
- 1 handful of fresh tarragon
- 1 courgette
- 90g Tenderstem broccoli
- 2 British Free Range chicken breasts
- 1 tsp turmeric
Nutritional Information
Calories: 509
Protein: 56g
Carbs: 32g
Fat: 17g
Ingredients
- 2 tsp garlic paste (use half) (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 1 courgette (use half)
- 90g Tenderstem broccoli (use half)
- 570g queen chickpeas (use a quarter) (Chickpeas in their bean stock (water and salt).)
- 1 handful of fresh flat-leaf parsley (use half)
- 1 handful of fresh dill (use half)
- 1 handful of fresh tarragon (use half)
- 80g greek style yoghurt (use half) (Milk)
- 15ml hot honey (use half) (honey, chilli extract)
- 1 tsp turmeric (use half)
- 1 British Free Range chicken breast
Nutritional Information
Calories: 520
Protein: 56g
Carbs: 32g
Fat: 18g
Roast Turmeric Chicken with Golden Goddess Chickpeas & Tenderstem Broccoli
Tender free-range British chicken is coated in fragrant, golden turmeric, then glazed with sticky honey. Dish it up with a warming goddess chickpea stew, simmering with heaps of fresh herbs, vibrant courgette, and nutty Tenderstem broccoli. It's sheer comfort in a bowl.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a large frying pan, a medium bowl & a measuring jug
Get started
- In the medium bowl, combine the turmeric with 1 tsp oil and a pinch of salt and pepper. Add the chicken and turn to coat
- Thinly slice the courgette into 1/2cm half-moons. Trim the broccoli
- Heat the large frying pan on medium-high heat. Once hot, add the chicken and cook for 4 mins per side, then transfer to the lined tray. Roast for 5 mins
Finish roasting
- Finely chop the tarragon, dill and parsley
- After 5 mins, add the broccoli to the chicken tray. Toss with 1/2 tsp oil, salt and pepper. Drizzle the honey over the chicken, turn to coat, then return to the oven for another 9-10 mins, until the chicken is cooked through and the broccoli is tender
Simmer the chickpeas
- Reheat the frying pan with 1 tsp oil on medium-high heat. Once hot, add the courgette and cook for 4-5 mins, until softened. Season with salt and pepper
- Add the garlic paste and cook for 30 secs, then stir in the half jar of chickpeas (with their stock), three-quarters of the chopped herbs and 50ml water (25ml for 1 person). Bring to the boil and simmer for 4-5 mins, until thickened
Last bits & plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Allow to rest for a few mins
- Remove the chickpea pan from the heat and stir in the yoghurt. Season to taste, then share between plates, with the chicken and broccoli alongside. Sprinkle with the remaining herbs to finish
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