I hungrily concocted this bowl of pure awesomeness today after deadlifting. I did it in a rush and had no idea what to expect — I kinda just threw some food that was in my fridge/cupboards, along with some veggies and spices, and hoped for the best. HOLY MOLY! SO SO SO GOOD! I was seriously enamored with this dish and will be making it again very soon. This recipe makes 3 servings … ::ahem:: of which I ate all 3 of today. But at 350 calories, 45g of protein, and a load of fresh veggies per serving, that’s nothing to be too ashamed of 😉 Perhaps it’s something to be proud of, in fact!
A bowl full of colors and textures
- 350g chicken (2 or 3 chicken breasts), pre-cooked and chopped up small
- 1 can of chick peas, drained and rinced
- 1 large onion, chopped
- 1 bell pepper, chopped
- 2-3 medium sized tomatoes (these were fresh and in season and smelled sooooo AMAZING!)
- 1 tbsp cumin seeds
- 1 tsp hot chilli pepper flakes
- 1 tsp salt
- 1/4 cup parsley chopped
- 1/4 cup cilantro, chopped
In a large skillet, add the onions, tomatoes, and bell peppers. Cook on medium until the tomatoes have softened. Add the chickpeas, chicken, cumin seeds, pepper flakes, and salt. Simmer in the tomato sauce for 5-10 minutes, stirring constantly. Add the fresh herbs and stir for another minute or two. Serve hot!
Are you amazed at how simple and easy this recipe is? I was! Also could not believe how good it tasted. Please let me know if you make this. I was in love with it and can’t wait for others to try it 🙂 🙂 🙂
P.S. this is why I prep 4 pounds of chicken breasts at the beginning of every week — It is so easy to just add it into recipes and get creative without having to worry about dealing with raw chicken every day. WIN!