If you're looking to impress or want to be cooked for this week, this is the perfect recipe. Grilled free range chicken breasts served with braised tomatoes, chickpeas and chorizo. All finished off with a gremolata sauce that is the easiest thing to make but packs big brownie points!
20 Minutes. Free Range. Gluten Free. Sugar Free. Dairy Free.
2 x 180g free range chicken breast
1 tin chickpeas
1 brown onion
2 large tomatoes
5 sprigs parsley
Prepare vegetables, chorizo & chicken
Rinse and drain the chickpeas, dice the tomato, onion and chorizo into similar sized pieces. Combine chicken in a bowl with a drizzle of olive oil, salt and pepper. Mix well and set aside.
Heat a drizzle of olive oil in a saucepan over medium to high heat. Gently fry the onion and chorizo until browned. Add chickpeas, paprika and tomatoes. Cook for 2-3 minutes. Remove from heat. Season with salt and pepper. Mix well, cover and set aside.
Meanwhile, heat a non-stick fry pan or grill pan to a medium-high heat. Cook chicken for 8-10 minutes, turning every 2 minutes. Remove from the pan, cover tightly with foil and rest for 2 minutes. Slice into 1cm strips.
Finely chop parsley. Combine in a small bowl with a drizzle of olive oil, juice of 1/2 the lemon, salt and pepper. Mix well.
Divide chickpeas among plates, top with chicken and spoon over gremolata.
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