Mashed Chickpeas with Lemon and Parsley Chicken

Ingredients

• Chicken Breast150 g
• Chickpeas1 cup (200 g)
• Milk1/2 cup (120 ml)
• Garlic1 clove (3 g)
• Lemon Juice1 tablespoon (15 g)
• Parsley1 tablespoon (4 g)
• Olive Oil2 teaspoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked chickpeas.

2. 2

   Step 2

   Preheat a pan over medium-high heat. Season the chicken with half of the chopped garlic, lemon juice, half of the oil, salt and pepper.

3. 3

   Step 3

   Once heated, add the chicken and cook for 4-6 minutes per side over medium heat. Remove from heat.

4. 4

   Step 4

   If you wish, you can cover the pan after flipping the chicken to make it juicier.

5. 5

   Step 5

   At the same time, place the chickpeas, milk, garlic and the remaining olive oil in the blender. Salt and pepper.

6. 6

   Step 6

   Blend until creamy. You can add more liquid if required.

7. 7

   Step 7

   Next, heat the mixture in a pot over medium heat or in the microwave for a few minutes.

8. 8

   Step 8

   Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Mashed Chickpeas with Lemon and Parsley Chicken can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.