honey-roasted chicken with chickpea and roast vegetable salad

  • 400g baby beetroot, trimmed and halved
  • 400g baby carrots, peeled 
  • ¼ cup (90g) honey 
  • 2 tablespoons extra virgin olive oil 
  • 1 teaspoon cumin seeds, toasted 
  • sea salt and cracked black pepper 
  • 4 x 200g chicken breast fillets, skin on 
  •  2 x 400g cans chickpeas (garbanzos), drained and rinsed 
  • 1 cup basil leaves
  1. Preheat oven to 200ºC (400ºF). Place the beetroot, carrots, honey, 1 tablespoon of the oil, cumin and salt and pepper on a large baking tray and toss to coat. Roast for 10 minutes.
  2. Add the chicken and chickpeas to the tray, drizzle with the remaining oil and roast for a further 25–30 minutes or until the chicken is cooked through. 
  3. Top the chickpeas and vegetables with the sliced chicken and basil leaves to serve. Serves 4.
RATE THIS RECIPE:
Reader ratings (4.71) 432150

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox