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Cheese and Herb-Crusted Chicken Breast with Warm Chickpeas and Chorizo

Pan-seared chicken breast topped with herb cream cheese, served over a roasted medley of chorizo, chickpeas, onion, and balsamic dressing.

ChickenQuickMain CourseHigh ProteinGluten FreeChorizo

Estimated Nutrition

Per Serving Total
Calories 1450.5 kcals 1450.5 kcals
Carbohydrates 26.4 grams 26.4 grams
Fat 118.2 grams 118.2 grams
Protein 72.8 grams 72.8 grams
Cook Time
25 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
30
ml
Balsamic Vinegar
Dairy
30
ml
Cream Cheese
garlic-and-herb flavor
LegumesPulses
85
g
Chickpeas
canned, drained and rinsed
Meat
1
piece
Chicken Breast
skin removed
100
g
Chorizo
sliced
NutsSeeds
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
1
sprig
Rosemary
fresh
2
clove
Garlic
peeled, whole, crushed
2
clove
Garlic
peeled, finely chopped
1
sprig
Rosemary
fresh
OilsFats
15
ml
Olive Oil
60
ml
Extra Virgin Olive Oil
Vegetables
0.5
piece
Onion
peeled, finely sliced

Steps

  • Preheat the oven to 200°C.
  • Brown the chicken for 3 minutes per side in oiled ovenproof pan with rosemary and garlic.
  • Transfer the pan to the oven and roast for 12 minutes.
  • Spread cream cheese over the hot chicken and keep warm.
  • Roast chorizo in a tray for 4 minutes until crisp and season with salt and pepper.
  • Stir in onion, garlic, rosemary, and chickpeas and roast for 7 minutes more.
  • Mix in balsamic vinegar and extra virgin olive oil.
  • Plate the chickpeas and chorizo then top with sliced chicken breast.