Quick-roast chicken with tomatoes, chickpeas and tarragon
- Preparation and cooking time
- Total time
- Easy
- Serves 4
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Showing items 1 to 3 of 6
- 1 red onioncut into thin wedges
- 250g cherry tomatoes
- 400g tin chickpeasrinsed and drained
- 4 skinless chicken breasts
- oil
- a bunch tarragonchopped
- ½ lemon
Nutrition: per serving
- kcal265low
- fat6.2g
- saturates1g
- carbs14.4g
- fibre4.8g
- protein35.5g
- salt0.5g
Method
step 1
Heat the oven to 200C/fan 180C/gas 6. Toss the onion, tomatoes, chickpeas and chicken breasts with 1 tbsp oil and season. Tip into a deep baking tray, and roast for 25-30 minutes or until the chicken is cooked through, stirring through the tarragon for the last 10 minutes.
step 2
Remove the chicken breasts, slice thickly and serve on top of the veg. Squeeze over the lemon to serve.
