Chicken with pumpkin, pancetta and chickpea stir-fry

Chicken with pumpkin, pancetta and chickpea stir-fry
  • Serves icon Serves 4
  • Time icon Ready in 20 minutes

Ready in just 20 minutes, this quick chicken recipe is a fuss-free midweek meal.

Nutrition: per serving

Calories
443kcals
Fat
17.7g (4.2g saturated)
Protein
48.9g
Carbohydrates
19.4g (5.6g sugars)
Fibre
6.3g
Salt
1.6g
Calories
443kcals
Fat
17.7g (4.2g saturated)
Protein
48.9g
Carbohydrates
19.4g (5.6g sugars)
Fibre
6.3g
Salt
1.6g

Ingredients

  • 4 small chicken breasts (about 160g each), skin on
  • 2 tbsp olive oil
  • 100g pancetta, chopped
  • 500g pumpkin or butternut squash, cut into cubes
  • 200ml good-quality chicken stock, hot
  • Handful of fresh sage leaves, roughly chopped
  • 400g tin chickpeas, drained and rinsed
  • Chopped fresh flatleaf parsley to serve

Method

  1. Preheat the oven to 200°C/fan 180°C/gas 6. Flatten the chicken breasts slightly by pressing with 
a rolling pin between 2 sheets of cling film. Heat the oil in a large frying pan over a medium heat. Season the chicken breasts and sear, skin-side down, for 2 minutes, then flip over and briefly sear the other side. Transfer to a roasting tin and cook in the oven for 12-15 minutes until the juices run clear when pierced with a knife.
  2. Meanwhile, put the pancetta in the pan used to cook the chicken and fry until crisp. Add the pumpkin/squash and the hot chicken stock and cook for 5-6 minutes until the pumpkin/squash is tender. Add the chopped sage and the chickpeas, stir, then cook for a few minutes more. Serve topped with the sliced chicken, scattered with the parsley.

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