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Cheesy chicken with roasted Brussels sprouts and chickpea salad
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Indulge in comforting cheesy chicken for a cozy autumn meal, paired perfectly with a flavorful chickpea salad.
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
  • 36.40 gm extra virgin olive oil
  • 4 (200g each) chicken breast fillets
  • 180g tub bocconcini cheese, drained, sliced
  • Lemon wedges, to serve
Instructions:
  • Preheat your oven to 200C (180C fan-forced) and generously grease a large baking tray.
  • In a roasting pan, combine Brussels sprouts, zucchini, onion, chickpeas, bacon, radish, and 6 thyme sprigs. Drizzle with oil and sprinkle with salt and pepper. Roast for 30 minutes until Brussels sprouts are starting to char and chickpeas are crispy.
  • Prepare by stripping the leaves from the remaining thyme sprigs, ensuring you have 1 tablespoon of leaves. Combine the thyme leaves, garlic, and oil in a large bowl before adding the chicken breasts. Massage the ingredients together until the chicken is evenly coated.
  • Preheat a frying pan over medium-high heat. Sear chicken for 2 minutes on each side until golden brown. Transfer the chicken to a prepared baking tray and sprinkle with cheese. Bake for 10 minutes until the chicken is cooked through and the cheese is golden and melted.
  • Present the chicken alongside a flavorful Brussels sprouts and chickpea salad, with a side of lemon wedges for a burst of citrus freshness.

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