ROASTED CHICKEN BREAST AND CHICKPEAS (D) (H)
(serves 4)
Ingredients
1/4 cup olive oil
4 cloves garlic, grated
1 tablespoon paprika powder
1 teaspoon ground cumin
1/2 teaspoon chili powder
salt & pepper
1/2 cup plain/Greek yogurt
4 chicken breast fillets
1 can of chickpeas, drained
1 red pepper, cubed
2 handfuls of coriander leaves, roughly chopped
1/4 cup olive oil
4 cloves garlic, grated
1 tablespoon paprika powder
1 teaspoon ground cumin
1/2 teaspoon chili powder
salt & pepper
1/2 cup plain/Greek yogurt
4 chicken breast fillets
1 can of chickpeas, drained
1 red pepper, cubed
2 handfuls of coriander leaves, roughly chopped
Method
- Preheat the oven to 200 degrees Celcius.
- Mix the olive oil, garlic, paprika, cumin and chili powder in a bowl.
- Combine 2 teaspoons of the oil mixture with the yogurt and whisk. Season with salt and pepper. Set aside.
- In a baking dish, combine the chicken breasts, chickpeas, red pepper and a handful of coriander leaves. Toss with the remaining oil mixture and ensure that everything is coated with the oil. Season with salt and pepper.
- Bake in the oven for 30 to 40 minutes or until done.
- Transfer the chicken onto a plate (individually will present better) and the chickpeas and red pepper over the chicken fillets. Scatter some torn coriander leaves on top and serve with a spoonful of the spiced yogurt.
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