Lemon-spiced chicken casserole

1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5 1 rating(s)
Lemon-spiced chicken casserole

A delicious casserole that's bursting with flavour

40 minutes

Serves 4

Sarah Drabble

Recipe by: Sarah Drabble | Nutritionist

This was one of the first recipes I designed for World Cancer Research Fund. Our research shows that eating well and being a healthy weight reduce your risk of cancer. All our recipes help you incorporate our science into your everyday life – in a delicious way.

Sarah Drabble

Recipe by: Sarah Drabble | Nutritionist

This was one of the first recipes I designed for World Cancer Research Fund. Our research shows that eating well and being a healthy weight reduce your risk of cancer. All our recipes help you incorporate our science into your everyday life – in a delicious way.

Ingredients

  • 4 chicken breast fillets, skinless and boneless, diced
  • Plain flour, for dusting
  • 1 tablespoon vegetable oil
  • 1 medium onion, finely sliced
  • 1–2 cloves garlic, finely diced
  • 250g new potatoes, halved or quartered depending on size
  • 1 lemon, zest and juice
  • 1 teaspoon ground cumin
  • 1 small handful fresh coriander, roughly chopped
  • 1 teaspoon ground cinnamon
  • Freshly ground black pepper
  • 410g can chickpeas in water, drained
  • 200ml reduced-salt chicken stock
  • 250g fresh or frozen spinach

CALORIES: 336

FAT: 6.4g

5 A DAY: 2

SALT: 0.8g

SUGAR: 4.2g

Method

  1. Lightly dust the chicken pieces with plain flour.
  2. Warm half the oil in a large saucepan over a medium heat. Add the chicken and cook until browned on all sides. Remove the chicken from the pan, and place in a heat-proof dish and cover.
  3. Add the rest of the oil to the pan and warm. Then add the onion, garlic and potatoes, and stir continuously until the onion starts to soften. Add the lemon zest and juice, cumin, coriander, cinnamon and black pepper, mix and cook for a further 2–3 minutes.
  4. Return the chicken to the pan, and add the chickpeas and stock. Mix thoroughly and bring to the boil. Reduce the heat, cover the pan and leave to simmer for 20–25 minutes.
  5. Place the spinach on top of the other ingredients. Replace the lid, and leave for 2 minutes, allowing the spinach to wilt. If using frozen spinach, add a few minutes earlier. Stir the spinach through the casserole and serve.

Serving suggestion: Serve on its own, or with a portion of steamed green vegetables.

Instead of on the hob, this recipe can be made in a slow cooker or in a casserole dish in the oven (preheat the oven to 170°C/Fan 150°C, and cook for 30–40 minutes)

Keep it in the family

Find recipes to please everyone in the house – young to old

Healthy family meals

Diet, weight and cancer

LEARN ABOUT OUR CANCER PREVENTION RESEARCH

We need you
Help us continue to fund groundbreaking research
Food for thought
Healthy tips, expert advice and our A–Z of fruit and veg
We're social
Find out more about us and share what's cooking in your home
Reduce your risk
Evidence-based information to help reduce your risk of cancer