Cumin grilled chicken & chickpea salsa

an easy family twist on chicken and vegetables
Author Let's Talk Mommy


  • 3 large chicken breast fillets
  • 2 tsp ground cumin
  • 1/2 tsp dried chilli flakes
  • 750 g butternut squash & sweet potato cut into chunks
  • 1 Tbsp olive oil
  • 2 garlic cloves
  • 2 Tbsp currants
  • 400 g can chickpea drained
  • 1 small onion diced
  • 1/4 cup coriander leaves
  • 2 Tbsp lemon juice
  • 1 Tbsp lemon zet
  • 1 small sliced courgette zucchini


  1. In a shallow pie plate, mix cumin and chilli flakes with 1 Tbsp olive oil using a fork
  2. Roll your chicken breast in the mixture to coat each fillet
  3. Cut chicken in half and set on a plate to grill
  4. Place butternut squash and sweet potato, peeled and cut into chunks, in a microwave safe bowl
  5. Cover and cook for 7 minutes or until tender
  6. Dry on paper towel and cover with 1 tsp oil and sprinkle black pepper on top
  7. Heat your grill on medium heat, grill chicken for 8 minutes while grilling butternut squash and sweet potato for 6 minutes
  8. Drizzle 1 Tbsp lemon juice over cooked chicken and keep warm
  9. In separate frying pan, heat remaining oil saute onion, garlic, currants, until soft. Stir in chickpeas for 4 minutes. Add coriander and lemon zest and 1 Tbsp lemon juice
  10. Quickly fry one small sliced courgette with a splash of oil in a small frying pan
  11. Set grilled chicken halves on the side of the plate, add butternut squash and sweet potato chunks next to it adding courgette (zucchini) and chickpea salsa over top of chicken and vegetables
  12. Serve hot!

Recipe Notes

I had the oven on and once I had the food all set up on the plate I set it in the oven to warm everything up a little more before serving so everything was piping hot.