One Pot Sage Chicken with Zucchini and Chickpeas

Ingredients for 1 servings:

• ½ can chickpeas (240 g drained weight per whole can)
• ½ zucchini
• 100 g chicken meat, organic
• lots of sage, fresh
• 1 dashes lemon juice
• 1 pinch of caraway
• 1 shot of oat cream (Oat Cream Cuisine)
• 2 tbsp olive oil
• Cayenne pepper
• Salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

clean eating, low carb, gluten free

Chop up plenty of fresh sage, squeeze the juice of half a lemon (lime is great too; I always use a little more lime). Wash and chop the zucchini and chicken. Drain the chickpeas in a sieve and rinse off the starch. Add oil to the wok (or pan). If, like me, you like your zucchini nice and soft, add the zucchini first and fry it on its own for 5 minutes at medium heat. (If you like your zucchini crunchy, add it to the wok along with the chicken.) Then add the chicken, sage, and caraway. After a few minutes, the chicken is cooked through. Then add the chickpeas, a small squeeze of lemon juice (I taste it again at the end), cayenne pepper, and salt. Heat for a few minutes, then deglaze with a generous splash of oat cream and season to taste with salt, lemon juice, and cayenne pepper. Be careful with the lemon, the path from delicious to sour is quite short in this bowl and also depends on the amount used and the intensity of the sage.