Mediterranean Roasted Chicken Breasts

This is a dish packed with flavour and spice. The chicken is filled with amino acids to support muscle growth and brain function, whilst the vegetables are rich in fibre and antioxidants. Both warming and filling, we’ve taken inspiration from The Cafe Sucre Farine to make this healthy, easy dinner.

Try it for yourself! You can even prep all the ingredients ahead of time, and then it’s as simple as popping it in the oven when you’re ready.

Ingredients (serves 4):

4 chicken breast halves, with the skin on
2 cans of cannellini beans (make sure to rinse and drain)
600 – 800g cherry tomatoes
Drizzle of extra-virgin olive oil
4 garlic cloves
1 medium lemon, sliced thinly
Chopped, fresh cilantro
Spices: smoked paprika, coriander, oregano, ground cumin, curry powder, sriracha chilli sauce, kosher salt (about a teaspoon of each)

For the sauce:

1/2 cup of Greek yoghurt
1 mashed, medium ripe avocado
1 juice of a lemon
2 teaspoons extra virgin olive oil
Sprinkle of sea salt

Method:

Preheat the oven to around 200 degrees. Whilst waiting for it to heat up, mix the spices and oil together in a bowl. To make the sauce, just combine the ingredients together, then cover with plastic wrap until it’s ready to be used.
Heat a splash of oil in a pan, then rub each chicken breast with the spice mixture.
Place each chicken breast in the pan with the skin side down. Sauté until the skin looks golden brown, then place the chicken in an oven-safe dish.
In a large bowl, combine the remaining spice and oil mixture with the beans, tomatoes, lemon slices and some cilantro, stirring gently. Then add this to the dish along with the chicken (put it next to the chicken, not on top of it!).
Roast in the oven for about 20-25 minutes, or until the chicken is cooked through. Sprinkle with some leftover cilantro, and pair wit the Greek yoghurt sauce.

And you’re done – nice and easy! If you’re looking for a sweet treat to pair this dish with, have a look at our Pineapple Upside Down Cake.