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.

Serves 2.

2 x 180g free range chicken breast
1 chorizo
1 tin chickpeas
1 brown onion
2 large tomatoes
Smokey paprika
5 sprigs parsley
1 lemon

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.

Cook chickpeas
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.

Cook chicken
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.

Make gremolata
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.

To serve
Divide chickpeas among plates, top with chicken and spoon over gremolata.


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

April 07, 2016 by Timothy Ryder
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