SPICED CHICKEN WITH CHICKPEAS AND TOMATOES

Total: 20 mins Serves: 4

340g cherry tomatoes

8 garlic cloves, smashed, in their skins

400g can of chickpeas, rinsed

3 tbsp olive oil

4 chicken breasts, boneless, skinless

2 tsp paprika

⅛ tsp smoked paprika 01. Preheat the oven to 220°C. On a shallow baking tray, toss the tomatoes, garlic and chickpeas together with 2 tbsp of oil and ¼ tsp each of salt and pepper. Roast for 10 mins. 02. Heat the remaining oil in a large frying pan on a medium heat. Season the chicken with the paprikas and ½ tsp each of salt and pepper. Cook until golden brown on one side, about 5 to 6 mins. Flip over and cook for 1 min more. Transfer to the tray with the tomatoes and chickpeas and roast until cooked through, about 6 mins more. Discard the garlic skins before serving.

Per serving: 391 cals, 21g carbs, 40g protein, 16g fat, 6g fibre