Spanish Chicken

Serves 4


  • 4 x 150g chicken breasts 
  • 1t paprika 
  • 1t cumin
  • ½t thyme (dried) 
  • ½t coriander (dried) 
  • 1 lemon 
  • 1 red capsicum 
  • 1 red onion 
  • 800g can of chickpeas
  • 100g baby spinach 
  • 50g feta cheese 
  • olive oil


  1. Preheat oven to 200°C. 
  2. Combine all the herbs in a bowl.  Rub chicken in oil and evenly coat with the herbs. 
  3. Place on a baking tray and bake for 45 minutes until golden and cooked through.
  4. Pre-heat grill, place the whole red capsicum on a foil covered tray. Grill, turning regularly until slightly charred. Remove from heat and stand for ten minutes.
  5. When cool, remove the skin and thinly slice the capsicum into strips.
  6. When the chicken is nearly finished, placed the diced onions into a fry pan and cook until softened. Add chickpeas, capsicum and baby spinach, tossing until combined. 
  7. Serve with the chicken on top of the salad, sprinkled with diced feta.