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How to make Cheesy chicken with roasted Brussels sprouts and chickpea salad

Yield = 4
Prep time: 0:15
Cook time: 0:45
Total time: 1:00

Ingredients

  • 500g Brussels sprouts, halved
  • 1 zucchini, halved lengthways, sliced diagonally
  • 1 red onion, halved, cut into wedges
  • 400g can chickpeas, drained, rinsed
  • 3 shortcut bacon rashers, chopped
  • 4 red radishes, trimmed, halved
  • 1 bunch fresh lemon thyme
  • Olive oil cooking spray
  • 2 garlic cloves, crushed
  • 2 tablespoons extra virgin olive oil
  • 4 (200g each) chicken breast fillets
  • 180g tub bocconcini cheese, drained, sliced
  • Lemon wedges, to serve

Method

  • Step 1 Preheat oven to 200C/180C fan-forced. Grease a large baking tray.
  • Step 2 Place Brussels sprouts, zucchini, onion, chickpeas, bacon, radish and 6 thyme sprigs in a roasting pan. Spray with oil. Season with salt and pepper. Roast for 30 minutes or until sprouts are beginning to char and chickpeas are crisp.
  • Step 3 Meanwhile, remove the leaves from remaining thyme sprigs (you'll need 1 tablespoon of leaves). Place thyme leaves, garlic and oil in a large bowl. Add chicken breasts. Rub to coat.
  • Step 4 Heat a frying pan over medium-high heat. Cook chicken for 2 minutes each side or until golden. Transfer to prepared tray. Top with cheese. Bake for 10 minutes or until chicken is cooked through and cheese is golden and melted.
  • Step 5 Serve chicken with Brussels sprouts and chickpea salad, and lemon wedges.