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Delicious vegan bowl with chickpeas, rice, cucumbers, and spices. Perfect for a healthy meal.

Smoky Paprika Chicken with Tomato Chickpeas and Spinach Rice

Name: Smoky Paprika Chicken with Tomato Chickpeas and Spinach Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 servings
Ingredients: 120g Basmati rice rinsed; 240ml Water; 60g Baby spinach roughly chopped; 300g Chicken breast cut into bite-sized pieces; 1 tbsp Cooking oil; 1 Onion finely diced; 2 cloves Garlic finely grated or crushed; 2 tsp Smoked paprika; 1 tsp Ground cumin; 400g Tinned chopped tomatoes; 240g Chickpeas drained and rinsed; 100ml Water; 1 tbsp Lemon juice; 2 pinches Salt; 2 pinches Black pepper freshly ground

A one-pan, smoky tomato chicken dinner with fibre-rich chickpeas, wilted spinach and fluffy basmati rice.

ChickenDairy-freeHigh fibreHigh proteinUnder 45 minutes

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Servings

2

Adjust the recipe

Ingredient amounts update below

Servings

1–12 servings

2

Estimated nutrition per serving

Calories: 619 kcal
Protein: 58g
Carbs: 76g
Fat: 10.8g

Start cooking

Prep: 10 min
Cook: 30 min
Total: 40 min

Difficulty

easy

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For 2

Ingredients

Spinach rice

120g, rinsed
240ml
60g, roughly chopped

Chicken and chickpeas

300g, cut into bite-sized pieces
1 tbsp
1, finely diced
2 cloves, finely grated or crushed
2 tsp
1 tsp
400g
240g, drained and rinsed
100ml

To finish

1 tbsp
2 pinches
2 pinches, freshly ground

Get everything ready

Preparation

1
Prepare the ingredients
Rinse the rice until the water runs mostly clear. Chop the spinach, dice the onion, crush the garlic and cut the chicken into even bite-sized pieces.
Timer available in cooking mode · 10 min

Step by step

Cooking

1
Cook the spinach rice
Put the rice and 240 ml water in a small saucepan with a pinch of salt. Bring to the boil, cover, reduce to the lowest heat and cook until the water is absorbed. Remove from the heat, stir through the spinach, cover again and leave to steam.
Timer available in cooking mode · 15 min
2
Brown the chicken
Meanwhile, heat the oil in a large deep frying pan over a medium-high heat. Add the chicken, season with a pinch of salt and pepper, and cook until lightly golden, turning regularly.
Timer available in cooking mode · 5 min
3
Build the sauce
Add the onion to the pan and cook until softened. Stir in the garlic, smoked paprika and cumin for the final minute. Add the chopped tomatoes, chickpeas and 100 ml water, scraping up any browned bits from the pan.

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Timer available in cooking mode · 6 min

4

Simmer until cooked through

Bring the sauce to a gentle simmer and cook uncovered, stirring occasionally, until thickened and the chicken is cooked through with no pink remaining in the centre. Stir in the lemon juice and season to taste with pepper and, if needed, salt.

Timer available in cooking mode · 10 min

5

Serve

Fluff the spinach rice with a fork and divide between two warm bowls. Spoon over the smoky chicken and tomato chickpeas, including plenty of sauce.

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Smoky Paprika Chicken with Tomato Chickpeas and Spinach Rice

Ingredients

Spinach rice

Chicken and chickpeas

To finish

Preparation

Prepare the ingredients

Cooking

Cook the spinach rice

Brown the chicken

Build the sauce

Cooked this meal?

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Simmer until cooked through

Serve