Paprika Roasted Chicken Breast

with Chickpeas & Tomato Salad

  • Gluten Free
  • Spicy
  • Low Calorie
  • Meat
  • Contains Dairy
  • Chicken

Smoky Roasted Chicken Breasts with Chickpeas, and cherry tomatoes salad.

  • 0.0 min

    Preheat the oven to 180C.

  • 0.5 min

    Mix the paprika, cumin, chilli flakes in a small bowl.

  • 1.5 min

    In a bowl, coat the chicken in two thirds of the paprika spice mix and half of the olive oil.

  • 3.5 min

    Heat a frying pan over high heat.

  • 5.0 min

    When hot, add the chicken and sear on both sides.

  • 6.0 min

    Halve the cherry tomatoes and finely chop the garlic.

  • 7.5 min

    Mix the chickpeas, garlic and tomatoes together and place onto a baking tray.

  • 9.0 min

    Season with salt and pepper and drizzle with olive oil.

  • 10.0 min

    Remove the chicken from the frying pan and place in the tray with the chickpeas.

  • 11.0 min

    Place the tray in the oven roast the chicken until cooked through (around 10-12mins).

  • 13.0 min

    Stir the remaining paprika spice mix into the yoghurt and set aside in the fridge.

  • 15.0 min

    Finely chop the parsley.

  • 23.0 min

    Remove the roasted chicken and chickpea salad from the oven.

  • 25.0 min

    Distribute among serving plates.

  • 26.0 min

    Serve garnished with parsley and a dollup of yoghurt.

  • Ingredients

    Olive Oil ,

    Garlic , finely chopped


    Ground Cumin

    Dried Chilli Flakes


    Chicken Breast


    Cherry Tomatoes , halved

    Fresh Parsley , finely chopped

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