Roast Chicken Breasts With Chickpeas, Tomatoes & Blue Cheese

"This is a beautiful dish that can be thrown together in a half hour, but the flavor and presentation makes it seem like it took far longer to prepare."
 
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photo by rpgaymer photo by rpgaymer
photo by rpgaymer
Ready In:
30mins
Ingredients:
12
Serves:
4

ingredients

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directions

  • Preheat oven to 450°.
  • Mix the olive oil, garlic, paprika, cumin, red pepper flakes, salt and pepper in a bowl.
  • Place chicken on large rimmed baking sheet. Cover with oil mixture and toss to combine well. Add chickpeas and tomatoes and stir until everything is well-coated with the spiced oil.
  • Roast for 15 minutes. Remove from oven, then top with the blue cheese and arugula. Cook in the oven for a further 5 minutes, or until the arugula has wilted and the chicken is cooked through.

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Reviews

  1. We really enjoyed this dish; especially the smoky paprika-spiced oil. The spices really complimented the tomatoes and chickpeas and of course, the chicken. Liked the addition of the blue cheese as it added a nice touch to the roasted tomatoes. It's really a complete meal with the peppery arugula, but we did serve it along with another veggie. Made for PRMR, March, 2013.
     
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