Go green with this tasty chicken recipe by adding more dark, leafy green vegetables for lots of vitamins and minerals.
Preparation Time
15 minutes
Cooking Time
25 minutes
Ingredients (serves 4)
- 2 tsp olive oil
- 4 (about 150g each) chicken breast fillets
- 200g punnet grape tomatoes, halved
- 1 tbs balsamic vinegar
- 2 tbs pine nuts
- 1 tbs chopped fresh chives
- 3 garlic cloves, thinly sliced
- 1 bunch (about 750g) silverbeet, white stems removed, coarsely chopped
- 400g can Woolworths Select no-added-salt chickpeas, rinsed, drained
- 1 tbs fresh lemon juice
- Preheat oven to 190ºC. Heat half the oil in a non-stick frying pan over high heat. Cook the chicken for 2 minutes each side or until golden. Transfer to a baking tray. Bake for 10-12 minutes or until cooked through.
- Meanwhile, line a baking tray with baking paper. Place tomato, cut-side up, on tray. Drizzle over vinegar. Season with salt and pepper. Bake for 5 minutes. Add pine nuts and bake for 4-5 minutes or until the tomato collapses and the pine nuts are toasted. Transfer tomato, pine nuts and pan juices to a bowl. Add the chives and toss to combine.
- Heat remaining oil in a frying pan over high heat. Add garlic. Cook for 30 seconds or until aromatic. Add the silverbeet and cook for 2-3 minutes or until wilted. Add the chickpeas and lemon juice. Cook for 1-2 minutes or until heated through. Season with salt and pepper.
- Divide among serving plates. Top with the chicken and spoon over the tomato salsa.