Paprika Roasted Chicken Breast

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.