Ingredients

• 4 Chicken breasts
• 2 tbsp avocado or grapeseed oil
• 1 onion, chopped
• 1 red capsicum, finely sliced
• 1 yellow capsicum, finely sliced
• 1 tbsp za’atar
• 400g can chickpeas
• 1½ tbsp red harissa paste
• 150g baby spinach
• ½ cup parsley, finely chopped
• lemon wedges, to serve

Method

• Heat 1 tbsp of oil in a frying pan over a medium heat. Fry the onions and capsicums for 7 mins until softened and golden.
• Put the chicken between two sheets of baking paper and lightly bash until about 2cm thick.
• Mix together the remaining oil and the za’atar, then rub over the chicken. Season to taste.
• Heat the grill to high. Put the chicken on a lined baking tray and grill for 3-4 mins each side, or until golden and cooked through.
• Heat the chickpeas in a pan with the harissa paste and 2 tbsp water until warmed through, then roughly mash with a potato masher.
• Wilt the spinach in a pan with 1 tbsp of water or in the microwave in a heatproof bowl.
• Stir the capsicum and onion mixture, spinach and parsley through the chickpeas.
• Serve with the sliced chicken and the lemon wedges for squeezing over.