Paprika Roasted Chicken Breast with Chickpeas & Tomato Salad

Smoky Roasted Chicken Breasts with Chickpeas, and cherry tomatoes salad.

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4.3

3 reviews

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0.0 min
Preheat the oven to 180C.
0.5 min
Mix the paprika, cumin, chilli flakes in a small bowl.
1.5 min
In a bowl, coat the chicken in two thirds of the paprika spice mix and half of the olive oil.
3.5 min
Heat a frying pan over high heat.
5.0 min
When hot, add the chicken and sear on both sides.
6.0 min
Halve the cherry tomatoes and finely chop the garlic.
7.5 min
Mix the chickpeas, garlic and tomatoes together and place onto a baking tray.
9.0 min
Season with salt and pepper and drizzle with olive oil.
10.0 min
Remove the chicken from the frying pan and place in the tray with the chickpeas.
11.0 min
Place the tray in the oven roast the chicken until cooked through (around 10-12mins).
13.0 min
Stir the remaining paprika spice mix into the yoghurt and set aside in the fridge.
15.0 min
Finely chop the parsley.
23.0 min
Remove the roasted chicken and chickpea salad from the oven.
25.0 min
Distribute among serving plates.
26.0 min
Serve garnished with parsley and a dollup of yoghurt.