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.

Chicken Quick Main Course High Protein Gluten Free Chorizo

Estimated Nutrition

Calories

1450.5

kcal / serving

1450.5 kcal total

Carbs

26.4g

per serving

26.4 g total

Fat

118.2g

per serving

118.2 g total

Protein

72.8g

per serving

72.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Balsamic Vinegar

Dairy

Cream Cheese

garlic-and-herb flavor

LegumesPulses

Chickpeas

canned, drained and rinsed

Meat

piece

Chicken Breast

skin removed

100

Chorizo

sliced

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

sprig

Rosemary

fresh

clove

Garlic

peeled, whole, crushed

clove

Garlic

peeled, finely chopped

sprig

Rosemary

fresh

OilsFats

Olive Oil

Extra Virgin Olive Oil

Vegetables

0.5

piece

Onion

peeled, finely sliced

Method

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.