Thu, May 24 2012

Rosemary chicken with tomato & chickpea salad

A recipe you'll rely on week in, week out - just a handful of ingredients
Ingredients
* 2 chicken breasts , sliced horizontally and butterflied * 1 lemon , juiced * rosemary needles from 2 sprigs, chopped * 400g tin of chickpeas , drained and rinsed * ½ red onion , sliced * 12 cherry tomatoes , halved * olive oil
Nutrition Information
339 kcalories, protein 43.2g, carbohydrate 24g, fat 8.4 g, saturated fat 0.9g, fibre 6g, salt 0.91 g
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  1. Put the chicken breasts in a dish with 1/2 the lemon juice and the rosemary. Season and leave for 10 minutes.
  2. Toss the chickpeas with the red onion, tomatoes, rest of the lemon juice and 2 tsp olive oil.
  3. Griddle (chargrill) or grill the chicken for about 5 minutes each side until cooked through. Serve with the chickpea salad.
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