CHICKEN WITH CARROTS, CHICKPEAS & OLIVES

Serves 4
30 minutes
531 kcal per serving


Ingredients

• 3 garlic cloves, thinly sliced
• 1,5 tsp dried tarragon
• 1,5 tsp salt
• 2 pinches of black pepper
• 600 g chicken fillets
• 2,5 tbsp olive oil
• 4 carrots, cut into sticks
• 1 can of cooked chickpeas (410 g)
• 2 oranges, freshly squeezed
• 100 g pitted black olives

Method

1. Season the chicken fillets with salt and pepper.
2. In a pan fry them to a nice color with the garlic and tarragon, about 5 minutes.
3. Add the carrots, chickpeas, orange juice and olives, then cover the pan and let simmer for about 15 minutes.
4. Serve directly from the pan with crusty bread or mashed potatoes.