With a busy Easter weekend drawing to a close I trust you all had a wonderful time. I heard from a couple of you who decided to roll up your sleeves and get stuck into my hot cross bun recipe, I hope you enjoyed it! After an indulgent weekend I thought I would post a lighter, healthier recipe for you all this week.
There are a number of things I love about this recipe… it’s bursting with fresh 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 & HERB CHICKEN
with a warm chickpea & roasted tomato salad
Juice of 1 lemon (3-4 tablespoons)
1 teaspoon chopped parsley
4 sprigs of thyme
1 large garlic clove, crushed
2 tablespoons olive oil + extra for drizzling
salt and pepper
2 chicken breast fillets, sliced horizontally
100g cherry tomatoes
400g tin chickpeas
Step 1.) Preheat your oven to 200°C.
Step 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 pieces in 3 tablespoons of the marinade and leave to stand.
Step 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.
Step 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 they are heated through, then set aside in a warm place.
Step 5.) Next, griddle the chicken fillets for 3-4 minutes on each side or until they are golden and cooked through. If the pieces are very thin they’ll probably only need 2-3 minutes per side.
Step 6.) Arrange the washed rocket leaves on your plates. Pile on the warm chickpeas and roasted tomatoes along with the chicken and dinner is done!