Coriander Lime Chicken with Spiced Chickpea Salad
This is a flavour-packed dish that combines tender, marinated chicken thighs with a vibrant, warm chickpea salad. The citrusy freshness of coriander and lime beautifully complements the rich, smoky spices, making it a perfect dish for a casual lunch or dinner. Simple to prepare yet bursting with bold flavours!
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Servings: 4 Servings
Calories: 76kcal
Cost: £8.00
Equipment
- 1 Cutting Board and Cooks Knife
- 2 Mixing Bowls
- 1 Wooden Spoon
- 1 Grill or Frying Pan
Ingredients
For the Chicken:
- 4 each Chicken Thighs boneless, or Chicken Breasts
- 1 Bunch Coriander Cilantro, chopped
- 1 each Lime zest and juice
- 3 each Cloves Garlic finely chopped
- 1 Tsp Ground Coriander
- 1 Tsp Cumin
- 1 Tsp Smoked Paprika
- 1 Tbsp Olive Oil
- Salt and Pepper to Taste
For the Chickpea Salad:
- 1 Tin Chickpeas drained and rinsed
- 1 each Red Pepper diced
- 1 each Small Red Onion thinly sliced
- 1 Tsp Ground Coriander
- 1 Tsp Cumin
- 1 Tbsp Olive Oil
- 1 Tbsp White Wine Vinegar
- Salt and Pepper to Taste
Instructions
Marinate the Chicken:
- In a bowl, combine the chopped coriander, lime zest, lime juice, garlic, ground coriander, cumin, paprika, olive oil, salt, and pepper.
- Add the chicken thighs and coat well. Cover and marinate in the fridge for at least 30 minutes (or up to 4 hours for deeper flavour).
Cook the Chicken:
- Preheat a grill or frying pan over medium-high heat.
- Cook the chicken for 6–8 minutes on each side, or until cooked through and charred at the edges.
- Remove from the heat, cover loosely with foil, and rest for 5 minutes.
Prepare the Chickpea Salad:
- In a separate pan, heat the olive oil and sauté the red onion and red pepper for 3–4 minutes.
- Add the chickpeas, ground coriander, cumin, and a pinch of salt and pepper.
- Cook for 2–3 minutes until warmed through.
- Remove from heat and stir in the white wine vinegar.
Serve:
- Serve the chicken on a bed of warm chickpea salad. (it can be sliced at this stage).
- Garnish with more fresh coriander and a squeeze of lime.
Notes
For extra depth, lightly toast the ground coriander and cumin before adding them to the marinade and salad.
Nutrition
Calories: 76kcal | Carbohydrates: 2g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 1mg | Sodium: 8mg | Potassium: 58mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 334IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg