Directions:
- Stir the cumin, paprika and red pepper in a small bowl. Season the chicken with the cumin mixture.
- Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring occasionally. Remove the chicken from the skillet.
- Add the fennel to the skillet and cook for 10 minutes or until lightly browned, stirring occasionally.
- Stir the soup, lemon juice and chickpeas in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Stir in the parsley and lemon zest just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 339.96 Kcal (1423 kJ) | ||
| Calories from fat | 270.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.07g | 46% | |
|---|---|---|---|
| Cholesterol | 59.73mg | 20% | |
| Sodium | 100.28mg | 4% | |
| Potassium | 482.95mg | 10% | |
| Total Carbs | 9.55g | 3% | |
| Sugars | 0.9g | 4% | |
| Dietary Fiber | 3.09g | 12% | |
| Protein | 7.74g | 15% | |
| Vitamin C | 15.2mg | 25% | |
| Iron | 1.4mg | 8% | |
| Calcium | 52mg | 5% | |
| Amount Per 100 g | |||
| Calories | 213.85 Kcal (895 kJ) | ||
| Calories from fat | 170.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.92g | 46% | |
|---|---|---|---|
| Cholesterol | 37.57mg | 20% | |
| Sodium | 63.08mg | 4% | |
| Potassium | 303.79mg | 10% | |
| Total Carbs | 6.01g | 3% | |
| Sugars | 0.56g | 4% | |
| Dietary Fiber | 1.94g | 12% | |
| Protein | 4.87g | 15% | |
| Vitamin C | 9.6mg | 25% | |
| Iron | 0.9mg | 8% | |
| Calcium | 32.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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