Caper-olive Chicken & Greek Chickpeas

Frequently Asked Questions

What is the preparation time for Caper-olive Chicken & Greek Chickpeas?

The preparation time for Caper-olive Chicken & Greek Chickpeas with charred baby marrow, Danish-style feta & green bell pepper is between 25 and 35 minutes.

What is the total time required to make Caper-olive Chicken & Greek Chickpeas with charred baby marrow, Danish-style feta & green bell pepper?

The total time required to make Caper-olive Chicken & Greek Chickpeas with charred baby marrow, Danish-style feta & green bell pepper is between 25 and 35 minutes.

How many servings does Caper-olive Chicken & Greek Chickpeas provide?

4 servings

What are the main ingredients in Caper-olive Chicken & Greek Chickpeas?

Baby Marrow, Capers, Chicken, Chickpeas, Cucumber, Danish-style Feta, Free-range Chicken Breasts, Fresh Parsley, Garlic Clove, Garlic Cloves, Green Bell Pepper, Green Bell Peppers, Lemon Jucie, Lemon Juice, Pitted Kalamata Olives, Red Onion

What is the nutritional information of Caper-olive Chicken & Greek Chickpeas?

Calories: 724, Carbs: 48 grams, Fat: grams, Protein: 50.7 grams, Sugar: 16.2 grams, Salt: 953 grams

How do I prepare Caper-olive Chicken & Greek Chickpeas?

GET YOUR CHAR ON: Place a griddle pan or pan (with a lid) over medium heat with a drizzle of oil. When hot, add the baby marrow strips and fry for 3-4 minutes per side until charred and cooked al dente. Remove from the pan and cut into bite-sized chunks. SALSA ON THE SIDE: Peel and grate the garlic. Drain the olives and the capers. Halve ½ the drained olives. Roughly chop the drained capers and remaining olives. Place the chopped capers and the chopped olives in a bowl. Add a ¼ of the lemon juice, the grated garlic (to taste), a drizzle of oil, and a pinch of pepper. Mix until combined. CRISPY CHICKY: Return the pan to medium heat with a drizzle of oil. Pat the chicken breasts dry with paper towel. When the pan is hot, fry the chicken, skin-side down, for 5-7 minutes until crispy and golden. Flip, pop on the lid, and fry for 5-7 minutes until cooked through. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the heat and rest in the pan for 5 minutes before slicing. Lightly season. PREP IN YOUR STEP: While the chicken is cooking, drain the chickpeas and the feta. Rinse the drained chickpeas and the parsley. Roughly chop the parsley. Roughly dice the green pepper. Roughly dice the cucumber and ½ of the onion. SCRUMPTIOUS SALAD: In a salad bowl, combine the rinsed chickpeas, the diced cucumber, the diced onion (to taste), the diced green pepper, the halved olives, the charred baby marrow chunks, ½ the chopped parsley, the remaining lemon juice (to taste), a drizzle of oil, and seasoning. Toss to combine. BIG FAT GREEK FEAST: Bowl up the loaded chickpea salad. Crumble over the drained feta. Side with the crispy chicken slices. Spoon the caper & olive salsa over the chicken. Garnish with the remaining parsley. A party on a plate, Chef!

What should be prepared from my kitchen to make Caper-olive Chicken & Greek Chickpeas?

Baby Marrow, Capers, Chicken, Chickpeas, Cucumber, Danish-style Feta, Free-range Chicken Breasts, Fresh Parsley, Garlic Clove, Garlic Cloves, Green Bell Pepper, Green Bell Peppers, Lemon Jucie, Lemon Juice, Pitted Kalamata Olives, Red Onion

How many calories does Caper-olive Chicken & Greek Chickpeas have?

724 calories

How much fat content does Caper-olive Chicken & Greek Chickpeas have?

grams