Roast chicken with asparagus and chickpea salad
A simple summer salad to bring colour to your table.
Photo: Quentin Jones
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- 250g cherry tomatoes
- 5 tbsp extra virgin olive oil
- 4 chicken breast fillets
- 1 lemon
- 2 bunches green asparagus, trimmed
- 1 red onion, finely sliced
- 400g can chickpeas, rinsed and drained
- 20 kalamata olives
- 2 tbsp lemon juice
Heat oven to 200C. Put tomatoes in a shallow, ovenproof dish with one tablespoon of oil and toss to coat. Roast for 12-15 minutes, turning occasionally until soft.
Drizzle chicken breasts with two tablespoons oil, season well and roast for 25 minutes. Cut lemon into quarters, add to chicken dish and roast for a further 10 minutes or until chicken is cooked. Rest, covered, and keep warm. Cook asparagus in lightly salted boiling water for two minutes then refresh under cold water and drain.
Combine tomatoes, asparagus, onion, chickpeas and olives in a bowl.