9
470
30

Ingredients

  • 2/3 cup soy sauce
  • 1 inch fresh ginger root (peeled and grated)
  • 4 cloves garlic (peeled and crushed)
  • 5 tablespoons olive oil
  • 1 can chickpeas (about 14 oz, drained and rinsed)
  • 1 red pepper (large, deseeded and cut into strips)
  • 2 zucchini (cut into 2 inch sticks)
  • 4 chicken breasts (about 6 oz each)
  • 8 sprigs flat leaf parsley (finely chopped)

Directions

  1. To make the marinade, mix the soy sauce, ginger, garlic and 4 tbsp oil in a bowl and season with black pepper. Place the chickpeas, red pepper and zucchini in an ovenproof dish and mix with half the marinade.
  2. Preheat the oven to 400°F. Heat 1 tbsp oil in a frying pan and fry the chicken, turning, for 4-5 mins, until browned. Brush with some of the remaining marinade and lay on top of the vegetables. Roast in the oven for 15-20 mins, until the chicken juices run clear.
  3. Mix the parsley and remaining marinade, pour over the chicken and vegetables, then serve.
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NutritionView more

470Calories
Sodium120%DV2870mg
Fat34%DV22g
Protein67%DV34g
Carbs11%DV34g
Fiber28%DV7g

PER SERVING *

Calories470Calories from Fat200
% DAILY VALUE*
Total Fat22g34%
Saturated Fat3.5g18%
Trans Fat
Cholesterol75mg25%
Sodium2870mg120%
Potassium1060mg30%
Protein34g67%
Calories from Fat200
% DAILY VALUE*
Total Carbohydrate34g11%
Dietary Fiber7g28%
Sugars5g10%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.