Roast Chicken Breasts With Chickpeas, Tomatoes & Blue Cheese |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a beautiful dish that can be thrown together in a half hour, but the flavor and presentation makes it seem like it took far longer to prepare. Ingredients:
3 -5 tablespoons olive oil |
4 garlic cloves, pressed |
1 tablespoon paprika |
1 teaspoon cumin |
1/2 teaspoon red pepper flakes |
1 teaspoon salt |
1/4 teaspoon pepper |
4 chicken breast halves |
1 (15 ounce) can chickpeas, drained |
1 pint grape tomatoes |
4 ounces blue cheese, crumbled |
2 cups baby arugula |
Directions:
1. Preheat oven to 450°.
2. Mix the olive oil, garlic, paprika, cumin, red pepper flakes, salt and pepper in a bowl.
3. Place chicken on large rimmed baking sheet. Cover with oil mixture and toss to combine well. Add chickpeas and tomatoes and stir until everything is well-coated with the spiced oil.
4. Roast for 15 minutes. Remove from oven, then top with the blue cheese and arugula. Cook in the oven for a further 5 minutes, or until the arugula has wilted and the chicken is cooked through.
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