Dairy Free

Gluten & Grain Free

Egg Free

Low Disaccharide

Serves: 2

Prep time: 15 mins

Cooking time: 30 mins


  • 2 tbsp olive oil
  • 2 chicken thighs or breasts
  • 1 tsp lemon pepper
  • 150g cherry tomatoes, halved
  • 2 tbsp balsamic vinegar
  • ¼ cup pine nuts
  • 2 tbsp chopped coriander
  • 2 tsp crushed garlic
  • 1 tsp crushed ginger
  • 200g baby spinach and/ or kale leaves
  • 1 x 400g can chickpeas, rinsed, drained
  • 2 tbsp lemon juice
  • 1 tsp natvia, honey or sweetener


  • Preheat oven to 180℃.
  • Sprinkle chicken with lemon pepper.
  • Heat half the oil in a frying pan to medium high and cook the chicken 5-7 mins on each side until cooked, set aside.
  • Line an oven dish with baking paper and lay tomatoes, cut side up on the base.
  • Drizzle with balsamic, and bake for 5 minutes.
  • Sprinkle with pine nuts and bake a further 5 mins, until they are golden.
  • Toss with coriander and set aside.
  • Heat remaining oil in frying pan and cook garlic and ginger for a few minutes.
  • Add baby spinach/kale and cook stirring until spinach is wilted.
  • Add chickpeas, lemon juice and natvia and cook 3 minutes to heat through.
  • Place mixture on serving plates, lay chicken on top and tomatoes over that.
  • Drizzle with balsamic glaze if desired and serve hot.



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