Chicken Mess

This recipe is quick, easy and so tasty! It’s great to whip up on a cold winters evening and reheat for the next day.


  • Two chicken breasts
  • Coconut oil
  • 1 X 400g chickpeas
  • 1 tsp ground cinnamon
  • 1 X 400g chopped tomatoes
  • 1 X courgette, cut into fine cubes
  • 4 field mushrooms chopped finely
  • 2 garlic cloves finely chopped
  • Sprinkle of basil
  • Salt & pepper
  • Basmati or wild rice
  • Additional toppings: feta cheese, Greek yoghurt, gluten free flatbreads, parsley leaves


  1. Preheat the oven and cook the chicken breasts for 25 minutes at 180 C.
  2. Fry the courgette cubes, mushrooms and garlic in a pan. Add the chickpeas, cinnamon, salt, pepper and chopped tomatoes and allow to simmer whilst the rice cooks.
  3. Shred the chicken with a fork and add to the pan.
  4. Serve with the rice and add additional toppings if necessary.

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