Name: Oven-Baked Chicken Breasts with Chorizo and Chickpeas
Yield: Makes:

published 14 June 2021

Preparation time: 5 minutes Cooking time: 20 to 25 minutes Serves 4

Easy

4 free-range chicken breasts, skin left on 250g (9oz) mini cooking chorizo (from M&S, Sainsbury's, Waitrose) 200g (7oz) cherry tomatoes 400g tin chickpeas, drained and rinsed juice 2 lemons handful parsley, leaves removed and roughly chopped

1 Heat the oven to 200 C, 180 C fan, 400 F, gas 6. Place the chicken, chorizo and cherry tomatoes in a roasting tin, season, drizzle with a little olive oil and cook for 10 minutes. After this time, add the chickpeas, and spoon some of the juices from the tin over the chicken breasts.

2 Return to the oven for a further 10 to 15 minutes, until the chicken is cooked through and the chorizo is beginning to blacken. Squeeze over the lemon juice, scatter over the parsley and serve immediately.

Per serving: 490 calories, 23g fat (8g saturated), 16g carbohydrate

Smart idea This would also be lovely with some wilted spinach or kale added to the pan in the last 5 minutes of cooking. Serve with roast potatoes.

Rebecca Smith was a Food Writer for Woman & Home and during her time with the magazine she was responsible for bringing an impressive array of mouth-watering recipes to womanandhome.com. These recipes ranged from slow-cooked Shoulder of Lamb and Hot Water Crust Ham Hock Pies, to sweet treats such as a delectable Chocolate Brownie Cake and intricate Pistachio and Rose Water cake.

Following her work with Woman & Home, Rebecca went on to become the Deputy Editor at Delicious Magazine.

Oven-Baked Chicken Breasts with Chorizo and Chickpeas

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