Chickpea and Lemon Baked Chicken

Chickpea and Lemon Baked Chicken

Chickpea and Lemon Baked Chicken
I have started something of a love-affair with chickpeas. 

The sweet, creamy nutty little pea is just the ticket with this light and tasty chicken dish.

2 chicken breast fillets
2 cans chickpeas
2 lemons
3 cloves garlic
Generous bunch of thyme
Salt, pepper and if you must chilli 

Preheat oven to 200°C

Cut the chicken into generous strips and place in a baking tray.
Crush over the garlic, add sprigs of thyme and a jolly good slug of olive oil (and even a knob or two of butter if you are brave).

Slice the lemon into wedges and nestle it among the chicken.

To prepare the chickpeas, rinse thoroughly under cold water to remove any residue.
Tumble the chickpeas into the baking tray and massage the oil, garlic and and herbs into the chickpeas and chicken.

Add salt and pepper to taste (and those beastly red things if you must) and bake in a hot oven for 25 minutes, or until the chicken is slightly browned at the edges and the chickpeas are slightly crisp and bursting.

Serve with a green salad, spiced yoghurt and Chickpea Flatbread with plenty of fresh lemon juice.

Chickpea and Lemon Baked Chicken