Chicken breast with chickpea vegetable

Ingredients

• 4 chicken breast fillets
• 1 lemon (zest)
• 2 Garlic cloves
• 2 tbsp olive oil
• 4 sprigs Parsley
• 2 sprigs coriander
• juice of 1 lemon
• 0.5 tsp cayenne pepper
• 0.5 tsp sweet paprika powder
• Salt
• 2 tbsp water
• 6 ripe tomatoes
• 3 Garlic cloves
• 1 can cooked chickpeas
• 1 large onion
• 1 tsp Dried oregano
• 4 celery stalks
• 50 ml Vegetable broth
• extra virgin olive oil
• Salt
• pepper (ground)

Instructions

1. 1.

   Wash and pat dry the chicken breast fillets. Peel and finely chop the garlic. Wash and finely chop the parsley and coriander. Mix the oil with spices, garlic, lemon zest, lemon juice, parsley, coriander, salt, and water. Pour over the chicken fillets and marinate overnight.

2. 2.

   Wash the tomatoes, briefly blanch in boiling water, peel, then cut into pieces. Peel and dice the onion. Peel and finely chop the garlic. Drain the chickpeas. Wash celery stalks and slice thinly. Heat oil, add onion and sauté briefly. Add celery, cook briefly, then add tomatoes. Bring to a boil, then add garlic, salt, and pepper. Cover and simmer over low heat for 6-8 minutes. Add vegetable broth. Add chickpeas and simmer another 5 minutes. Season with oregano and remove from heat.

3. 3.

   Remove the chicken fillets from the marinate, drain, and fry in hot oil. Serve the chickpea vegetable hot with the chicken fillets. Flatbread pairs well.