Chicken and chickpeas with curried yoghurt

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 277.4
  • Total Fat: 7.0 g
  • Cholesterol: 204.3 mg
  • Sodium: 505.9 mg
  • Total Carbs: 32.6 g
  • Dietary Fiber: 5.7 g
  • Protein: 20.7 g

View full nutritional breakdown of Chicken and chickpeas with curried yoghurt calories by ingredient


Introduction

Absolutely delicious and under 300cal per serve. Easy and quick to make, especially if you grab roasted, shredded chicken from your deli. You can't go wrong. Absolutely delicious and under 300cal per serve. Easy and quick to make, especially if you grab roasted, shredded chicken from your deli. You can't go wrong.
Number of Servings: 4

Ingredients

    2 red capsicums
    4 eggs
    400g chickpeas
    1/2 cup chopped fresh parsley
    1/2 cup chopped fresh coriander
    2 sticks celery, thinly sliced
    400g cooked shredded chicken

    Curried Yogurt
    1 cup greek style yoghurt
    1 clove garlic, crushed
    1 tsp mild curry powder
    1 tbs mango chutney
    Cracked black pepper to taste

Directions

Mix all ingredients for curried yoghurt, refridgerate covered until ready to serve.

Cut capsicums into quarters, remove seeds and membranes. Place on oven tray skin-side and cook under hot grill until skins blister and blacken. Place in resealable bag (or in plastic wrap) and let stand for 5 minutes. This makes skins easier to remove after they have cooled a bit. Thickly slice.

Boil eggs for 8 minutes. Drain peel and quarter.

Combine capsicum, chickpeas, herbs and celery in a bowl. toss. Devide among serving bowls, top with egg, chicken and curried yoghurt.

Serving Size: 4 bowls

Number of Servings: 4

Recipe submitted by SparkPeople user KJW117.