There are a number of things I love about this recipe. It is bursting with flavours, leaves me feeling satisfied but not overfull and I need go no further than my back garden to gather some of the ingredients! And of course, it can be prepared in no time at all. So, as you head into the new week why not give this dish a try!
LEMON AND HERB CHICKEN WITH WARM CHICKPEA AND ROASTED TOMATO SALAD
- juice of 1 lemon (3-4 tbsp)
- 1 tsp chopped parsley
- 4 sprigs of thyme
- 1 large garlic clove, crushed
- 2 tbsp olive oil + extra for drizzling
- salt and pepper
- 2 free range chicken breast fillets, sliced horizontally
- 100g cherry tomatoes
- 400g tin chickpeas
- 40g rocket
1.) Preheat your oven to 200ºC.
2.) Make a marinade by combining the lemon juice, parsley, the leaves from the thyme sprigs, garlic and olive oil. Season with salt and pepper. Coat the chicken fillets in 3 tablespoons of the marinade and leave to stand.
3.) Halve the cherry tomatoes lengthways and place in a small roasting pan. Drizzle with a little olive oil, season and roast in the oven for 15 minutes or until softened.
4.) While the tomatoes are roasting, drain the chickpeas and toss them in the remaining marinade. Cook over a medium heat for a few minutes until heated through. Set the chickpeas aside, keeping them warm.
5.) Heat a griddle pan and fry the chicken fillets for 3-4 minutes per side or until they are golden brown on the outside and cooked through. If the pieces are very thin they may only need 2-3 minutes per side.
6.) Arrange the washed rocket leaves on two plates. Pile on the warm chickpeas and roasted tomatoes along with the chicken and serve immediately. Easy peasy!