This meal is one of the most filling meals I have made recently. And its full of healthy stuff: silverbeet, Chickpeas, pine nuts, balsamic vinegar..humm, believe me, you will love this dish!
Serves 4: 500g chicken breast, 1 tsp minced garlic, 1/2 tsp grated ginger, 1/2 tsp sumac, 1/2 tsp paprika, 1/2 tsp salt, 2 tbsp lemon juice, 1 bunch silverbeet stalks removed thinly sliced, 3 garlic cloves crushed, 1x 400g can chickpeas drained & rinsed, 2 tbsp lemon juice, 200g cherry tomatoes halved, 2 tbsp chopped chives, 2 tbsp balsamic vinegar, 1 tbsp pine nuts, 1 tsp olive oil
1. In a small bowl mix minced garlic, ginger, sumac, paprika, salt and lemon juice. Score your chicken breasts (halfway down the breast) and rub this mixture. Cover with some cling film and let marinate for at least half an hour.
2. Pre heat your oven grill and line a baking tray with baking paper. Grill the chicken breasts for about 10 minutes each side, or until cook and golden; Remove from oven and let cool;
3.Change the oven to 190C. In a baking dish brushed with a bit of olive oil, place your tomatoes, cut side up, season with salt, pepper and balsamic vinegar and and bake for about 15 minutes. Add pine nuts, and bake for another 5-10 minutes or until nuts are golden and tomatoes break. remove from oven, add chives and reserve;
4. In a shallow fry pan heat live oil. add silver beet and cook until wilted. Add chickpeas and stir to coat. Finally add lemon juice and season with salt;
5. Divide silver beet mixture among plates, top with chicken breast and cherry tomatoes. Serve.
Enjoy!
Serves 4: 500g chicken breast, 1 tsp minced garlic, 1/2 tsp grated ginger, 1/2 tsp sumac, 1/2 tsp paprika, 1/2 tsp salt, 2 tbsp lemon juice, 1 bunch silverbeet stalks removed thinly sliced, 3 garlic cloves crushed, 1x 400g can chickpeas drained & rinsed, 2 tbsp lemon juice, 200g cherry tomatoes halved, 2 tbsp chopped chives, 2 tbsp balsamic vinegar, 1 tbsp pine nuts, 1 tsp olive oil
1. In a small bowl mix minced garlic, ginger, sumac, paprika, salt and lemon juice. Score your chicken breasts (halfway down the breast) and rub this mixture. Cover with some cling film and let marinate for at least half an hour.
2. Pre heat your oven grill and line a baking tray with baking paper. Grill the chicken breasts for about 10 minutes each side, or until cook and golden; Remove from oven and let cool;
3.Change the oven to 190C. In a baking dish brushed with a bit of olive oil, place your tomatoes, cut side up, season with salt, pepper and balsamic vinegar and and bake for about 15 minutes. Add pine nuts, and bake for another 5-10 minutes or until nuts are golden and tomatoes break. remove from oven, add chives and reserve;
4. In a shallow fry pan heat live oil. add silver beet and cook until wilted. Add chickpeas and stir to coat. Finally add lemon juice and season with salt;
5. Divide silver beet mixture among plates, top with chicken breast and cherry tomatoes. Serve.
Enjoy!
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